Delia Smith Corned Beef Hash

Corned beef hash always reminds me of post-holiday Sundays when the fridge was full of odds and ends, and we’d fry everything that wasn’t nailed down. My nan used to make hers with whatever potatoes were lurking in the veg drawer—sometimes even roasties from the night before. But the real trick, as Delia so brilliantly shows, is in the press-down-and-wait method. No fiddling. No over-stirring. Just let it crisp.

I’ve made this more times than I can count—especially when I’ve got leftover boiled spuds and a tin of corned beef winking at me from the back of the cupboard. It’s not glamorous, but it’s honest. Savoury, crunchy, salty in the best way. Add a fried egg on top? Heaven.

Why You’ll Love It

• Crispy golden edges from all that pan-fried potato and beef magic.
• Budget-friendly and pantry-based – nothing fancy, but it tastes like comfort.
• One-pan = less washing up. And that’s always a win.
• Fast enough for a weeknight, satisfying enough for a weekend brunch.
• Takes well to improvisation. Chuck in whatever herbs or bits you’ve got hanging about.
• Great with a runny egg. Seriously—don’t skip it.

Ingredients

• 2 to 3 tablespoons unsalted butter
• 1 medium onion, finely chopped (about 1 cup)
• 2 to 3 cups cooked Yukon gold potatoes, chopped
• 2 to 3 cups cooked corned beef, finely chopped
• Kosher salt and freshly ground black pepper
• A handful of fresh parsley, chopped (optional)

How to Make It

Melt the butter and get your onions going:

Grab a large cast iron or heavy-bottomed skillet. Melt the butter over medium-low heat. Toss in the chopped onion and cook gently until soft and just beginning to turn golden. About 5 minutes should do it.

Add the potatoes and corned beef:

Chuck in the chopped potatoes and corned beef. Stir them in just enough to get them coated in that buttery onion mix. Then spread the whole thing out into an even layer across the pan.

Press down and leave it be:

Turn the heat up to medium-high. Use a spatula (metal is best) to gently press the hash down into the pan. Now don’t touch it for a good few minutes. You want that bottom to crisp.

Flip the crispy bits:

Check underneath with a spatula—if it’s golden and crisp, use the spatula to flip big sections over. Press down again. Don’t aim for perfection here—some messy edges are part of the charm.

Repeat and crisp again:

Keep flipping and pressing for another 5–10 minutes until you’ve got plenty of browned bits throughout. If the pan gets a little dry or sticky, throw in another knob of butter.

Finish with fresh herbs and seasoning:

Once it’s nicely browned, take it off the heat. Scatter over chopped parsley and give it a good crack of black pepper. Taste and add salt if needed (corned beef can already be salty enough).

Common Mistakes and How to Dodge Them

Why is it sticking to the pan?
Your pan’s probably too cold or not oiled enough. Use a cast iron if you’ve got one and always let the butter melt fully before adding anything.

Why is it mushy, not crispy?
You likely stirred too much. This is one of those “step back and trust it” recipes. Let it sit and crisp before flipping.

Why does mine taste bland?
Season generously and use good-quality corned beef if you can. Also, a fresh herb like parsley or thyme lifts it loads.

Can I use raw potatoes?
Technically yes, but you’ll need to dice them small and parboil first—or cook longer in the pan. Leftover cooked potatoes are just way easier.

Storage and Reheating

Fridge:
Cool leftovers and pop them into an airtight container. Lasts up to 3 days.

Freezer:
You can freeze it, but it might lose some of that crisp edge. Still tasty, though.

Reheat on the stove:
Best method. Medium heat, a splash of butter or oil, press it down again.

Microwave:
Works in a pinch. Cover with a damp paper towel and heat in 30-sec blasts.

Air fryer:
Surprisingly fab! 180°C (350°F) for 8–10 minutes gets it nice and toasty again.

Frequently Asked Questions

Can I use tinned corned beef?
Yes—and you should. That’s what Delia intended, and it works beautifully here.

Is this good for breakfast?
Absolutely. Top it with a fried egg and maybe a splash of hot sauce. Proper fry-up vibes.

What kind of potatoes are best?
Yukon golds or any waxy kind hold up well and don’t fall apart too quickly.

Can I add extras like peppers or cheese?
Yes! Add bell peppers with the onions or sprinkle cheese on at the end. It’s very forgiving.

Nutrition Facts (Per Serving):

• Calories: 420
• Fat: 27g
• Carbs: 20g
• Protein: 23g
• Sodium: 1162mg
• Sugar: 2g

More Delia Smith Recipe:

• Delia Smith Slow Cooker Brisket
• Delia Smith Vegetarian Goulash
• Delia Smith Cottage Pie