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Delia Smith Corned Beef Hash Recipe

Delia Smith Corned Beef Hash Recipe

Delia Smith’s corned beef hash has crisp, golden potatoes, sweet onions and savoury corned beef in one pan.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 People
Course: Main Course
Cuisine: British
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 700 g waxy potatoes peeled and cut into 2cm cubes
  • 2 tbsp vegetable oil
  • 25 g unsalted butter
  • 1 large onion finely chopped
  • 340 g 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

Method
 

  1. Parboil the potatoes for 6–8 minutes, drain and steam dry.
  2. Soften the onion in half the oil and the butter until golden. Set aside.
  3. Crisp the potatoes in the remaining oil, pressing down and leaving them alone for 5–6 minutes, then turn.
  4. Return the onions and add the corned beef, Worcestershire sauce and mustard.
  5. Press down and cook for 5 minutes without stirring, then turn in sections for 3–4 minutes.
  6. Season and scatter with parsley.
  7. Fry the eggs.
  8. Serve the hash topped with a fried egg and brown sauce.

Notes

Dry the potatoes well so they crisp rather than steam.
Press the hash down and leave it alone to form a crust.
Season at the end, as corned beef is already salty.
Cold leftover boiled potatoes work especially well.
Best eaten fresh; not suitable for freezing.