This easy Corned Beef Hash is a warm and crispy dish made with tender potatoes, onions, and flavorful corned beef. It’s quick to make, all in one pan, and perfect for breakfast or a simple dinner. Great for using leftovers too!

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Ingredients Needed:

4 cups (1/2-inch diced) russet potatoes
6 Tablespoons unsalted butter
1 small sweet onion, small diced
½ teaspoon kosher salt
½ teaspoon black pepper
4 cups chopped cooked corned beef
½ teaspoon garlic powder
½ teaspoon onion powder

How To Make Corned Beef Hash Recipe?

Boil the Potatoes: Add the diced potatoes to boiling water and cook for 5 to 10 minutes until just fork tender. Drain them well.
Cook the Potatoes and Onion: In a large skillet over medium heat, melt 4 tablespoons of butter. Add the boiled potatoes, diced onion, salt, and pepper. Cook for 8 to 10 minutes, stirring sometimes, until the onions are soft and the potatoes are lightly browned.
Add the Corned Beef and Spices: Add the chopped corned beef, garlic powder, and onion powder to the pan. Mix everything.
Press and Crisp: Press the mixture flat with a spatula to form an even layer. Let it cook for 3 to 5 minutes until the bottom turns golden and crispy.
Flip and Repeat: Scrape the bottom and flip the crispy part up. Add the remaining 2 tablespoons of butter and stir it in. Press the mixture flat again and cook another 3 to 5 minutes. Do this a couple more times until it’s as browned as you like.
Serve: Serve hot straight from the pan. It goes great with fried eggs or toast.

Recipe Tips:

Dry the potatoes well after boiling: If the potatoes are too wet, they won’t get crispy in the pan. Let them steam dry for a minute or two after draining.
Use cold-cooked corned beef: Cold-corned beef holds its shape better and gives a better texture when cooked. If it’s too soft or warm, it may turn mushy.
Don’t stir too much: Let the hash sit undisturbed in the pan to form a golden crust. Stirring too often will stop it from getting crispy.
Press the hash down firmly with a spatula: This helps the bottom brown evenly and makes that nice crunchy layer.
Add butter each time you flip: A little extra butter each round helps the hash stay moist inside but crispy on the outside.

How To Store & Reheat Leftovers?

Refrigerate: First, let the leftover Corned Beef Hash cool to room temperature. Then place it in an airtight container and keep it in the fridge for up to 3 days.
Freeze: Let the Corned Beef Hash cool completely, then transfer it to a freezer-safe container or bag. Freeze for up to 3 months.
Reheat: Add a bit of butter or oil to a nonstick skillet. Heat the hash over medium heat, pressing it flat with a spatula to get it crispy again. Cook for about 5–7 minutes, flipping once.

Nutrition Facts:

Calories: 377 kcal
Total Fat: 23g
Saturated Fat: 12g
Cholesterol: 66mg
Sodium: 1125mg
Potassium: 678mg
Total Carbohydrate: 29g
Dietary Fiber: 4g
Sugars: 4g
Protein: 15g

Try More Delia Smith Recipes:

Delia Smith Leek and Potato Soup Recipe
Delia Smith Date And Walnut Cake Recipe

Delia Smith Corned Beef Hash Recipe

Course: Side DishCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

377

kcal

Ingredients

4 cups (1/2-inch diced) russet potatoes
6 Tablespoons unsalted butter
1 small sweet onion, small diced
½ teaspoon kosher salt
½ teaspoon black pepper
4 cups chopped cooked corned beef
½ teaspoon garlic powder
½ teaspoon onion powder

Directions

Boil the Potatoes: Add the diced potatoes to boiling water and cook for 5 to 10 minutes until just fork tender. Drain them well.
Cook the Potatoes and Onion: In a large skillet over medium heat, melt 4 tablespoons of butter. Add the boiled potatoes, diced onion, salt, and pepper. Cook for 8 to 10 minutes, stirring sometimes, until the onions are soft and the potatoes are lightly browned.
Add the Corned Beef and Spices: Add the chopped corned beef, garlic powder, and onion powder to the pan. Mix everything.
Press and Crisp: Press the mixture flat with a spatula to form an even layer. Let it cook for 3 to 5 minutes until the bottom turns golden and crispy.
Flip and Repeat: Scrape the bottom and flip the crispy part up. Add the remaining 2 tablespoons of butter and stir it in. Press the mixture flat again and cook another 3 to 5 minutes. Do this a couple more times until it’s as browned as you like.
Serve: Serve hot straight from the pan. It goes great with fried eggs or toast.

Notes

Dry the potatoes well after boiling: If the potatoes are too wet, they won’t get crispy in the pan. Let them steam dry for a minute or two after draining.
Use cold-cooked corned beef: Cold-corned beef holds its shape better and gives a better texture when cooked. If it’s too soft or warm, it may turn mushy.
Don’t stir too much: Let the hash sit undisturbed in the pan to form a golden crust. Stirring too often will stop it from getting crispy.
Press the hash down firmly with a spatula: This helps the bottom brown evenly and makes that nice crunchy layer.
Add butter each time you flip: A little extra butter each round helps the hash stay moist inside but crispy on the outside.