Delia Smith Corned Beef Hash Recipe

This nostalgic Corned Beef Hash is a budget-friendly supper as well as being incredibly comforting! Baking the hash in a hot oven makes the potato crust go crispy and golden, which along with the savory tinned beef adds a salty, meaty depth to this dish that is so satisfying on a rainy day.

Delia Smith Corned Beef Hash Recipe Ingredients

• The Base:
  • 340g (12 oz) tin corned beef, cubed
  • 700g (1 lb 9 oz) potatoes (floury variety like Maris Piper), peeled and cut into chunks
  • 1 large onion, peeled and finely chopped
  • 1 tbsp grain mustard (optional, but Delia recommends it)
  • 1 tbsp Worcestershire sauce
  • 25g (1 oz) butter
  • 2 tbsp milk (optional, for mashing)
• The Topping:
  • Freshly ground black pepper
  • A little extra butter for dotting

How To Make Delia Smith Corned Beef Hash Recipe

1. Boil the potatoes: Place the peeled potato chunks in a large saucepan of salted water. Bring to the boil and cook for about 15–20 minutes until they are soft and tender.
2. Sauté the onion: While the potatoes cook, melt the butter in a frying pan over medium heat. Add the chopped onion and fry gently for about 10 minutes until soft, translucent, and just starting to turn golden at the edges.
3. Mash the potatoes: Drain the potatoes thoroughly. Return them to the hot pan to steam dry for a minute. Mash them until smooth (add a splash of milk if they are very dry, but keep the mash relatively firm).
4. Combine: Add the sautéed onions (and their buttery juices) to the mashed potatoes. Stir in the cubed corned beef, grain mustard, and Worcestershire sauce. Mix well—the corned beef will break down slightly into the hot potato, which is what you want. Season generously with plenty of black pepper (corned beef is salty, so taste before adding salt).
5. Assemble: Preheat the oven to 200°C (180°C fan/400°F/Gas 6). Grease a shallow ovenproof baking dish or pie plate. Spoon the hash mixture into the dish and spread it out evenly.
6. Texture the top: Use a fork to draw lines or rough peaks all over the surface of the hash. This increases the surface area for browning. Dot with a few tiny flakes of butter.
7. Bake: Bake in the preheated oven for 30–40 minutes until the top is crisp and dark golden brown.
8. Serve: Serve piping hot, straight from the dish.

Recipe Tips!

• Rough it Up: The secret to a good hash is the crust! Don’t smooth the top down flat. The rougher the fork marks, the more crispy bits you get.
• Tinned Tradition: Use a good quality tinned corned beef. It has a unique texture and saltiness that fresh beef doesn’t replicate in this specific recipe. Chill the tin first to make it easier to cube.
• Onion Sweetness: Don’t rush the onions. Cooking them slowly until sweet balances the intense saltiness of the beef. Raw onions will taste harsh in the final dish.
• Mustard Kick: The grain mustard isn’t just for heat; the vinegar in it cuts through the fatty corned beef, lifting the whole dish. If you don’t have grain, a dab of English mustard works too.

What To Serve With Delia Smith Corned Beef Hash Recipe?

This Delia Smith Corned Beef Hash Recipe is a hearty, salty main that needs a vinegary partner! A pile of Pickled Red Cabbage or some pickled onions is absolutely mandatory to cut through the richness. For a classic diner vibe, serve it with a Poached Egg or Fried Egg on top so the yolk runs into the potato! If you want to keep it simple, a side of Baked Beans makes for a very traditional British supper.

How To Store Delia Smith Corned Beef Hash Recipe

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. It firms up into a solid block when cold.
• Reheat: You can slice the cold hash and fry it in a pan like a potato cake, or microwave it until hot.
• Freeze: You can freeze the unbaked assembled hash or the cooked leftovers. Freeze for up to 3 months. Thaw overnight in the fridge before baking/reheating.

Delia Smith Corned Beef Hash Recipe Nutrition Facts

• Calories: 450 kcal
• Fat: 22g
• Carbohydrates: 35g
• Protein: 25g

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Delia Smith Beef Bourguignon Recipe
• Delia Smith Beef Wellington Recipe
• Delia Smith Beef Stroganoff Recipe