Delia Smith Corned Beef Hash Recipe
Love hearty comfort food? This Delia Smith Corned Beef Hash Recipe hits the spot. Crispy potatoes meet savory corned beef. Learn how to make Delia Smith Corned Beef Hash at home.
Ingredients
- 1 lb potatoes peeled and diced (floury type like Maris Piper)
- 12 oz canned corned beef diced
- 1 large onion finely chopped
- 2 tbsp vegetable oil or butter
- 1 tbsp Worcestershire sauce
- 1 tsp grain mustard
- 2 large eggs for frying
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
- Optional: Dash of hot sauce
Instructions
Boil the Potatoes
- Place diced potatoes in a large saucepan. Cover with cold water. Add pinch of salt. Bring to boil. Cook 10-12 mins until tender. Drain well. Lightly crush with masher. Leave chunky. Set aside.
Cook the Onions
- Heat 1 tbsp oil in frying pan over medium heat. Add chopped onion. Cook 5 mins until soft and golden. Stir often. No browning. Remove to plate. Onions sweeten the hash.
Fry the Potatoes
- Add remaining oil to same pan. Tip in crushed potatoes. Spread evenly. Cook 8 mins without stirring much. Let bottom crisp golden. Flip sections carefully. Crispy edges are key.
Add Corned Beef and Seasonings
- Scatter diced corned beef over potatoes. Add cooked onions back. Drizzle Worcestershire and mustard. Gently fold together. Cook 3-4 mins. Heat through. Season pepper heavily. Taste salt.
Fry the Eggs
- In small pan, heat oil. Crack eggs in. Fry sunny-side up. 2-3 mins. Yolks runny. Slide onto hash plates. Garnish parsley. Serve hot. Breakfast heaven!
Notes
- Use floury potatoes for best crisp.
- Don't stir too much—crisp edges matter.
- Cold pan for potatoes prevents sticking.
- Add frozen peas for color and sweetness.
- Spicy: Mix in chopped chilies.
- Veggie version: Swap beef for lentils.
- Breakfast burrito: Wrap in tortilla.
- Top with cheese, broil for bubbly crust.