Amelia Grace Corned beef hash is cheap, cheerful and absolutely delicious. It is the sort of food that was made for using up leftover potatoes and a tin from the back of the cupboard, and it has a loyal following for good reason.
When it is done well, it has everything you want: crunchy golden edges on the potato, soft, savoury middles, sweet onion, and rich, salty corned beef through the whole thing.
Top it with a fried egg and some brown sauce and it is a whole meal in one pan.
Why You Must Leave the Hash Alone to Get a Crust
The best bit of a hash is the crispy base, and the way to get it is to do absolutely nothing.
It is tempting to keep stirring everything, but constant stirring stops the potatoes touching the hot pan for long enough to brown, and you end up with a soft, steamed mixture.
Pressing the hash down into an even layer and leaving it for several minutes lets the base form a golden, crunchy crust. Then you can turn it in sections and let the other side brown too.
Ingredients for Delia Smith Corned Beef Hash
- 700g waxy potatoes (such as Charlotte), peeled and cut into 2cm cubes
- 2 tbsp vegetable oil
- 25g unsalted butter
- 1 large onion, finely chopped
- 340g tin corned beef, cut into chunks
- 2 tbsp Worcestershire sauce
- 1 tsp English mustard
- Salt and freshly ground black pepper
- Fresh parsley, chopped, to finish
- 4 eggs, fried, to serve
- Brown sauce, to serve
How to Make Delia Smith Corned Beef Hash — Step by Step
Step 1 — Parboil the Potatoes
Put the potatoes into a pan of salted cold water. Bring to the boil and cook for 6 to 8 minutes, until just tender but not falling apart. Drain well and leave to steam dry in the colander for 5 minutes.
Step 2 — Soften the Onion
Heat half the oil and the butter in a large, heavy-based frying pan over medium heat. Cook the onion for 8 minutes, until soft and golden. Tip it onto a plate.
Step 3 — Crisp the Potatoes
Add the remaining oil to the pan and turn the heat up to medium-high. Add the dry potatoes in an even layer and press them down. Leave them alone for 5 to 6 minutes, until golden underneath. Turn them over and cook for another 5 minutes.
Step 4 — Add the Corned Beef
Return the onions to the pan and add the corned beef, breaking it into chunks. Stir in the Worcestershire sauce and mustard.
Step 5 — Crisp Again
Press the hash down again and cook for 5 minutes without stirring, until a crust forms underneath. Turn it in sections and cook for 3 to 4 minutes more.
Step 6 — Season and Finish
Season with pepper, and taste before adding any salt, as corned beef is already salty. Scatter with parsley.
Step 7 — Fry the Eggs
In a separate pan, fry the eggs to your liking.
Step 8 — Serve
Divide the hash between plates, top each with a fried egg and serve with brown sauce.
My Top Tips for the Best Delia Smith Corned Beef Hash
Parboil and dry the potatoes. Damp potatoes steam instead of browning, so let them steam dry before they go in the pan.
Use a heavy pan. A cast-iron or heavy non-stick frying pan holds the heat and gives you a better crust.
Leave it alone. Press the hash down and resist stirring for several minutes at a time.
Do not add salt too early. Corned beef is salty, so season only at the end.
Cook the onion separately first. This gives it time to turn sweet and golden without making the potatoes soggy.
Use leftovers. Cold boiled potatoes from the day before are even better, as they are drier and crisp up quickly.
Serving Suggestions
Serve with a fried egg and brown sauce, as I have here, or with baked beans and buttered bread. A little pickled red cabbage or gherkins on the side cut through the richness nicely.
How to Store Delia Smith Corned Beef Hash
In the fridge: Store covered for up to 2 days. Reheat in a hot frying pan to bring back the crispness.
At room temperature: Not suitable. Cool and refrigerate promptly after cooking.
In the freezer: Not recommended, as the potatoes turn soft and watery on defrosting.
Delia Smith Corned Beef Hash Recipe
Ingredients
Method
- Parboil the potatoes for 6–8 minutes, drain and steam dry.
- Soften the onion in half the oil and the butter until golden. Set aside.
- Crisp the potatoes in the remaining oil, pressing down and leaving them alone for 5–6 minutes, then turn.
- Return the onions and add the corned beef, Worcestershire sauce and mustard.
- Press down and cook for 5 minutes without stirring, then turn in sections for 3–4 minutes.
- Season and scatter with parsley.
- Fry the eggs.
- Serve the hash topped with a fried egg and brown sauce.
Notes
Frequently Asked Questions About Delia Smith Corned Beef Hash
Can I use leftover potatoes?
Yes, and I would encourage it. Cold boiled potatoes crisp up beautifully, so skip the parboiling and add them straight to the pan.
Why is my hash soggy?
The potatoes were probably damp, the pan was overcrowded, or the hash was stirred too often. Dry the potatoes well, use a large pan and leave the hash alone to crisp.
Can I add other ingredients?
Yes. A diced red pepper, a handful of frozen peas or a teaspoon of smoked paprika are all good additions.
Is corned beef high in salt?
Yes, it is quite salty, which is why I season only at the end. It is a treat food rather than an everyday one.
