Delia Smith’s Corned Beef Hash is made with tinned corned beef, eggs, Worcestershire sauce, grain mustard, onion, and Desirée or King Edward potatoes. This hearty Corned Beef Hash recipe creates a satisfying dinner that takes about 30 minutes to prepare and can serve up to 2 people.
Delia Smith Corned Beef Hash Ingredients
- 7 oz (200 g) tinned corned beef
- 2 large eggs
- 2 tablespoons Worcestershire sauce
- 1 rounded teaspoon grain mustard
- 1 large onion
- 10 oz (275 g) Desirée or King Edward potatoes
- 2-3 tablespoons groundnut or other flavorless oil
- Salt and freshly milled black pepper
How To Make Delia Smith Corned Beef Hash
- Cut Corned Beef: Cut the corned beef in half lengthways, then each half into ½ inch (1 cm) pieces. Dice these into ½-inch (1 cm) cubes and place them in a bowl. Mix Worcestershire sauce and mustard, then pour over the beef and mix well.
- Prepare Onion and Potatoes: Peel and halve the onion, then slice thinly and halve the slices. Wash the potatoes, and cut them into ½ inch (1 cm) cubes with skin on. Place cubes in a saucepan, cover with boiling water, add salt, and simmer for 5 minutes. Drain and cover with a tea towel.
- Cook Onions and Potatoes: Heat 2 tablespoons oil in a frying pan until smoking hot. Add sliced onions and cook for about 3 minutes until well browned. Push onions to the edge of the pan, add potatoes, and cook until both are quite brown. Add more oil if needed. Season and keep turning potatoes and onions over.
- Add Corned Beef: After about 6 minutes, add the corned beef and cook for about 3 minutes until heated through. Reduce heat to low.
- Fry Eggs: In a separate small frying pan, fry the eggs in the remaining oil until done to your liking.
- Serve: Divide the hash between two warm plates. Top each serving with a fried egg. Serve with tomato ketchup.
Recipe Tips
- Cut Uniformly: Make sure to cut the potatoes and corned beef into uniform ½ inch (1 cm) pieces to ensure even cooking and a consistent texture.
- Preheat the Oil: Heat the oil until it is smoking hot before adding the onions. This helps them brown quickly and develop a better flavor.
- Dry the Potatoes: After draining the potatoes, cover them with a tea towel to absorb excess moisture. This helps them become crispier when cooked.
- High Heat Cooking: Keep the heat high while browning the onions and potatoes. This prevents them from becoming soggy and ensures a nice crisp edge.
- Add More Oil if Needed: If the potatoes or onions start to stick to the pan or look dry, add a little more oil. This keeps everything cooking evenly and prevents burning.
What To Serve With Corned Beef Hash?
This hearty Corned Beef Hash pairs well with baked beans, sautéed spinach, or buttered toast. It can also be served alongside a fresh salad, pickled beets, or grilled tomatoes for a satisfying dinner.
How To Store Leftovers Corned Beef Hash?
- Refrigerate: Let the leftover Corned Beef Hash cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Let the Corned Beef Hash cool to room temperature, then transfer to a freezer-safe container or bag. Freeze for up to 2 months. To thaw, place it in the refrigerator overnight and reheat before serving.
How To Reheat Leftovers Corned Beef Hash?
- In The Oven: Preheat the oven to 350°F (175°C). Place the Corned Beef Hash in an oven-safe dish, cover with foil, and bake for about 15-20 minutes until heated.
- In The Microwave: Transfer the Corned Beef Hash to a microwave-safe dish, cover loosely, and heat on high for 2-3 minutes, stirring halfway through.
- On The Stove: Heat a little oil in a pan over medium heat. Add the Corned Beef Hash and cook, stirring occasionally, until heated through, about 5-7 minutes.
Delia Smith Corned Beef Hash Nutrition Facts
Serving Size: 1 serving (approx. 1 cup or 250 grams)
- Calories: 400
- Total Fat: 25g
- Saturated Fat: 7g
- Cholesterol: 130mg
- Sodium: 850mg
- Potassium: 700mg
- Total Carbohydrate: 30g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 20g
Try More Delia Smith Recipes:
- Delia Smith Banoffee Pie
- Delia Spinach And Ricotta Lasagne
- Delia Smith Marzipan Recipe
- Delia Lemon And Poppy Seed Cake
Delia Smith Corned Beef Hash
Description
Delia Smith’s Corned Beef Hash is made with tinned corned beef, eggs, Worcestershire sauce, grain mustard, onion, and Desirée or King Edward potatoes. This hearty Corned Beef Hash recipe creates a satisfying dinner that takes about 30 minutes to prepare and can serve up to 2 people.
Ingredients
Instructions
- Cut Corned Beef: Cut the corned beef in half lengthways, then each half into ½ inch (1 cm) pieces. Dice these into ½-inch (1 cm) cubes and place them in a bowl. Mix Worcestershire sauce and mustard, then pour over the beef and mix well.
- Prepare Onion and Potatoes: Peel and halve the onion, then slice thinly and halve the slices. Wash the potatoes, and cut them into ½ inch (1 cm) cubes with skin on. Place cubes in a saucepan, cover with boiling water, add salt, and simmer for 5 minutes. Drain and cover with a tea towel.
- Cook Onions and Potatoes: Heat 2 tablespoons oil in a frying pan until smoking hot. Add sliced onions and cook for about 3 minutes until well browned. Push onions to the edge of the pan, add potatoes, and cook until both are quite brown. Add more oil if needed. Season and keep turning potatoes and onions over.
- Add Corned Beef: After about 6 minutes, add the corned beef and cook for about 3 minutes until heated through. Reduce heat to low.
- Fry Eggs: In a separate small frying pan, fry the eggs in the remaining oil until done to your liking.
- Serve: Divide the hash between two warm plates. Top each serving with a fried egg. Serve with tomato ketchup.
Notes
- Cut Uniformly: Make sure to cut the potatoes and corned beef into uniform ½ inch (1 cm) pieces to ensure even cooking and a consistent texture.
- Preheat the Oil: Heat the oil until it is smoking hot before adding the onions. This helps them brown quickly and develop a better flavor.
- Dry the Potatoes: After draining the potatoes, cover them with a tea towel to absorb excess moisture. This helps them become crispier when cooked.
- High Heat Cooking: Keep the heat high while browning the onions and potatoes. This prevents them from becoming soggy and ensures a nice crisp edge.
- Add More Oil if Needed: If the potatoes or onions start to stick to the pan or look dry, add a little more oil. This keeps everything cooking evenly and prevents burning.
Delia Smith Corned Beef Hash