Proper Northern Corned Beef Hash | Traditional British Comfort Food Done Right!

Looking for a hearty, no-fuss, traditional British meal? This Northern-style corned beef hash is a comfort food classic that’s packed with flavour and easy on the budget. In this video, we take you step-by-step through making this authentic dish the way it’s been done in the North of England for generations.

Made with canned corned beef, fried potatoes, and onions — it’s simple, satisfying, and perfect for a quick weeknight dinner or a lazy weekend brunch. Whether you’re new to traditional British cooking or you’re craving a nostalgic taste of home, this corned beef hash recipe is for you.

👍 Like, comment, and subscribe for more classic British recipes and easy home cooking videos!

Our merch store https://www.facebook.com/profile.php?id=100085215863467
Subscribe here to our channel https://www.youtube.com/@butlersempire?sub_confirmation=1 (its Free)
PRODUCTS WE USE“As an Amazon Associate We get a commission from qualifying purchases.
Cosori Twin Fry Large tray Air fryer https://amzn.to/4eFID1h
Cosori Dual Zone Twin Draw Air Fryer https://amzn.to/3RK9m2R
Cosori turboblaze 6 liter Airfryer https://amzn.to/3xmtUI6
Cosori Dual Blaze 6.4 liter Air Fryer https://amzn.to/3TPJnay
Cosori 12 litre Airfryer oven https://amzn.to/3ZkBP2q
Cosori Pressure Cooker 5.7 liter https://amzn.to/3OLxGzK
Cosori Air Fryer 5.5 liter XXL https://amzn.to/3RaCAWo
Cosori Smart Meat Thermometer https://amzn.to/3B6KaiJ
Ninja Foodie Max 15 in 1 Multi Cooker https://amzn.to/3jIHw9O
Our Induction Hob https://amzn.to/3VMNp3a
Our slow cooker https://amzn.to/49zIRVL
Sharon’s Loaf tin https://amzn.to/4eLiYnx
INTIGNIS Frying pan with lid Non-Stick – Anti Scratch 28cm https://amzn.to/4b3iok8
Our pan set for induction hobs https://amzn.to/3inXB4u
Our induction hob Kettle https://amzn.to/3CU3LjF8″
silicone cake tins https://amzn.to/3FIiMGL
Silicone trays for the Ninja AF400 https://amzn.to/42qyxee
Our Oven proof glass cooking dishes from Ikea https://www.ikea.com/gb/en/p/ikea-365-food-container-rectangular-glass-70359199/
Our food thermometer https://amzn.to/3kqYHNs
Our Yorkshire pudding basins https://amzn.to/3rXqsxy
Pump oil sprayer https://amzn.to/3Xm2WrM
Our silicone baskets for the Ninja AF400 air fryer https://amzn.to/3DaXjpN
Our mini camping gas stove with bottles https://amzn.to/3T3OX7o
Our cheese grater and container https://amzn.to/3XGvaOd
Our Damascus Chef’s knife https://amzn.to/3WoExkD
Our silicone oven gloves https://amzn.to/3lNrSuW
2 pack air fryer racks https://amzn.to/3TH6xQ4
Our spice pouches https://amzn.to/3ChHoog
Our bin to keep our dog out of it https://amzn.to/3D84CgP
Our Cosori 5.5 litre parchment liners https://amzn.to/3kocvsr
Our cutlery we use on our visits away for street food https://amzn.to/3Lmndt3
Our coffee milk frother https://amzn.to/3SUf2ZI
Our Coffee machine with pods https://amzn.to/3SA6INp
Join me here at https://www.youtube.com/c/butlersempire?sub_confirmation=1
Check our my Retrorestore Channel https://www.youtube.com/c/retrorestore
Check out my Retrohax Channel https://www.youtube.com/c/retrohax
My Camera Equipment .
My Drone https://amzn.to/3vBOcMQ
Samsung S24 Ultra https://amzn.to/4eTNGL9
Wireless mics for smartphone https://amzn.to/3yPTwL7
DJI Action 5 pro https://amzn.to/3VFSNIj
DJI Osmo Pocket 3 Creator Combo https://amzn.to/3VglHhI
Rode Wireless Go Remote Mic https://amzn.to/2yv8cDz
My DJI dual wireless mic set up https://amzn.to/3iH9qTG
Mini Tripod https://amzn.to/3LCVGoQ
Social Media:Twitter at https://twitter.com/MartinButlerUK
email enquiries at butlersempire@gmail.com The music in my videos is from https://www.epidemicsound.com/campaign/invite-a-creator/?_us=Referral&_usx=hij1p0&utm_source=ref_program&utm_medium=affiliate

PRIVACY POLICY and FULL DISCLOSURE: Butlers Empire is a participant in the Amazon Services LLC Associates Program (UK)DISCLAIMER: The product links in this video description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission if you purchase. This helps with my channel and allows me to continue to make videos. Thank you for your support.

Oh, there’s a wasp in here.
Hey, there’s a wasp in here.
Oh, there’s a wasp in the kitchen. Hold on. That’s not a wasp. That’s a hoverfly.
It looks like a wasp from the shape of it. Part two.
There’s a wasp in it. Anyway, we’re going to do this one now. It’s corn beef hash traditional. 
We have done one before, shall we? We have done, but we put peppers in it because that’s what 
we saw. And apparently you can do corn beef hash many different ways. But for those of you 
who want traditional, we’re going traditional on this one with up north UK corn beef hash. Let’s 
show you what the ingredients are. First of all, shall we? We’ve got the corn beef. 
Now, that’s just a regular tin shar. Yes, that is.
And it’s been in the fridge, which means it come out very, very easily. I tend to keep it in the 
fridge otherwise it goes very mushy in this one. Out of the tin. Yeah.
Right. Next one is basic white potatoes. I think we got three or 
four little ones. Sharon. Four little ones. Lightly cubed.
Not new potatoes. Four small medium to small size. Yes.
We’ve diced them up. And Sharon’s part boiled them for a couple of minutes literally. So they’re 
they’re still firm but they just been given a start. So we got them there. We’ve also got a a 
couple of onions there. Again, lightly chopped up. We got little chunks there. 
That’s fine, isn’t it? Sh. Yes. Baked beans. Some of them put 
it in the corn beef hash and some of them put it on the side of the corn beef hash.
We’re going to put it in the corn beef hash. So, we got some bin there. Some beans there.
What’s the sauce? But because we’re going up north, we’re using Henderson’s relish.
Very much the same, but without the anchovas in. I think that’s the difference 
between Henderson’s relish and wor sauce. They don’t use the anchovi, so it’s vegetarian 
or vegan friendly this stuff. Anyway, yeah, there you go. Oh, hello. We’ve also got some 
salt and pepper to taste. So, Sharon’s going to start frying off the potatoes first, I think. 
And we’re going to be using a bit of butter as the base. So, we’re just going to turn that little 
stove on. This is the induction hob we use when we do our outside cooking. It’s only a cheap one, 
45 quid. So, we’re going in with that. So yeah, different ways to make corn beef hash, but we’re 
trying to keep this traditional. Some people also mash potato on the top of it as well. So that’s 
what I think we done last time, didn’t we? Yeah, I think so. Yeah. Anyway, so let’s let’s get 
this going. Get the old potatoes in there. Then we’re going to put the onions in. Chop the corn 
beef up. Put that in. Last thing to go is going to be the beans. Bit of seasoning. A presto. That 
should be the job. Oh, there’s a another big fire. You’re going to take the 
potatoes in, baby. And onions. Right. Here we go then. So we’re going 
to go in. Oh, hello. two-handed job here. Oh, stop Joy to do it.
No, you’re all right, baby. Don’t you worry. You’re doing enough. So, 
we’re just going to whack them in. We’re going to turn it up a little bit. Yeah.
Now, apparently, you don’t want I don’t want the onions yet.
We don’t want to cook them like them little potatoes that we fry.
Oh, aren’t they lovely, though? They are nice, but we’re just going to give them 
a little bit of color. Now, you could put oil in there as well. It’s entirely up to you.
Yeah, I put butter. We don’t use vegetable oil. We would have used 
um olive oil or even lard, Sharon. Bit of lard we could have done, couldn’t we? It’s just that’s so 
soft. I might as well just add a little bit more background flavor, doesn’t it?
Oh, it does. And we’ve just come back from the ragged apron. 
It’s very late in the day for us. We just met uh four lovely subscribers down there. And 
also, we met Steve who we met yesterday at Elite Fish and Chip Shops. We put a nice post on 
my Casori page. Yeah, we took a picture if those of you in Sharon’s Casori page. And uh him and 
Mara just saying hello to you and Mara, Steve. Yes, thank you.
Yeah, thank you very much. your crafty little git.
He He got us back sh, didn’t he? He did.
He got us back. Anyway, that’s enough of that. So, right, let’s just brown these 
up a little bit and then we’ll add the um onions. So, yeah, corn beef hash. Where does it originate 
from? Well, I don’t know because the Americans do a version of it. Most loads of countries, 
most corn beef comes from possibly Europe, Sharon, Argentina, somewhere like that.
As I say, they’re not selling the tin. So, the Europeans apparently have 
got their own version of it as well. And the northerners up in the UK have got 
their own version as well. So that’s the one we’re going to possibly try and concentrate 
on. And um I’m going to just add them onions. Sh. So we get a bit of brownage to the onions. 
So we’re just going to put them in. So it is a regional dish in the UK. And 
what we’re also going to be trying to do, someone made a suggestion the other day about pie 
mash making the liquor. And I thought to myself, we have thought about that before, but 
we’ve never made it at home, have we? Not on a video. I have made it home.
We have made pie mash and it was very nice. And I did have a recipe and I’m hoping in my 
folder in the kit that I have still got it. Yeah. So, we’ll be bringing that little regional 
meal. So, this is a sort of a workingass meal or it was a workingass meal in the UK decades 
ago basically. So, that’s what we’re trying to bring to you now just to get a little flavor 
of how workingclass people used to eat. Just like in London, the workingass meal back then was pie 
mash. This is a northern meal. Corn be corn beef pash. It sounds like pie mash.
Yeah. And it they all rhyme, don’t they? Anyone 
that works in the kitchen, my hat goes off to standing there. Just been down the ragg 
say come out. It was like in a puddle show, wasn’t he? He had a manini on and everything. 
Couldn’t believe it. So that is coming along now. Sharon’s keeping it moving. Just so we 
can ensure the potatoes do get fully cooked. Can add a bit of seasoning while you’re there, 
babe. Add the seasoning now. Just a bit of seasoning. So, we got the pink Himalayan salt 
there, which we always use to cook with. Just going to whack a bit of that in. Someone did ask 
us the other day again that what salt do we use? We don’t normally use table salt. We use pink 
Himalayan salt. So, here we go with the black pepper again. plenty in. We like a bit of black 
pepper. Although I wonder if white pepper would have been used, Sharon, up north, have most 
probably wouldn’t be then, Nick, wouldn’t it? Yeah, but we’re okay with that.
Yeah. And some people put garlic 
in there as well, don’t they? Oh, I love garlic.
So, we’re not going to go ahead with that cuz we’re going to just keep it plain 
as it probably would have been many moons ago. I think you should put that camera on it 
tripod and come and chop this corn beef up. Oh, here she goes. Look,
I like to keep you involved, baby. I’m going to put it back on now. Sh. I’m doing 
it live. Look, I’m getting involved. Right, let’s come around there, then. So, this is 
just a standard tin of corn beef, folks. Nothing special. And I’m literally just going to 
cube it. Small small cubes. And it does cut so much easier when it is uh been in the fridge. 
So, that’s one that’s one been in the fridge. All cube. Keep them small. It does break 
down actually. So don’t you’re not going to keep the cubes. It’s just a matter of it 
will warm through a lot quicker basically. So that’s that’s why we’re doing that. So 
that’s ready to go. So we’re not ready to drop that in yet. We’re going to brown it off 
a little bit more. Soften them potatoes up and then we’ll come back to you. But uh we’ll add 
the Andersons when we put the corn beef in cuz that actually soaks into the corn beef as well 
and enhances I love that word and the flavor. Pull that one out of there. Right. There we 
go folks. We’ve got a bit of color on that now. They’re not fully cooked through at the 
moment, but they’re going to do more cooking, shell, when we put the other bits in. So, we’re 
ready now for the corn beef. In we go with that. And sh just going to stir that through. Oh, 
I love a bit of corn beef. Some people don’t like corn beef. I love it, Sharon.
I like corn beef and onion sandwich. Yeah. Look at that. Listen to that, folks.
Or a crusty roll. Corn beef and brown pickle. Look at that.
Lovely small chunks. So, right. Well, I’m going to take this old 
Henderson’s relish now. I say if if you like if you’ve got oyster sauce that works just as 
well. I’m just going to go in there probably with a teaspoon for you. So I’m going to glug away 
and get that lovely taste, that savory taste. Right. I’m going to say what you’re all thinking. 
That is the biggest teaspoon I’ve ever seen. No, not at all, baby.
Yes. Not at all. Actually dessert spoon.
Hey, no, that’s a teaspoon. So I meant tablespoon. I meant tablespoon, not teaspoon. I’ve 
done it again and I’ve used the wrong word again. That’s a big teaspoon.
I’m going to get told off. I You want a teaspoon of sugar from it, would you? 
Right. So, look at that. Look how unctuous that looks. Look fantastic, baby. Right. We’re going 
to bring that up to the uh heat now. And uh we’ll come back and then finally add in the baked beans. 
Now, you don’t have to put them in now. If you want, you can leave them on the side or that could 
be just called corn beef hash on its own shell. Yeah. When that corn beef breaks down 
a bit and that’s probably a nice little touch. I’d like a bit of corn beef, the 
baked beans in. So, we’ll give it a go. You know what else I’d put in it? This 
is if I not traditional bit of bacon. I think that would be nice in there.
Yeah, I know. But we’re going back to variations again. Now,
that’s it. This is traditional corn beef hash
as it used to be made years ago. Right, there you go, folks. We just turn the 
temperature down a little bit now. We’re just getting a little bit of burnage or brownage on the 
bottom. So, it’s time to add the baked beans. So, I’m going to whack them in there like that. There 
you go. Don’t be frying, Martin. Don’t be frying. You’re all right. There we go. Yeah. 14. There 
we go. That’s one whole tin there, folks. So, we’re just going to let them beans warm up then. 
And I think you can safely say, sh the corn beef hash Northern England style is done.
Yeah. Happy days. Right. Okay, people. That’s probably 
been on for about 10 to 15 minutes. Sharon, is it? Yeah. And I’ve lost a couple of pounds in weight. Very, very hot. Right, here we go, folks. 
That’s what it looks like cooked. So, we’re just going to put a little taster on that 
plate there. Like that. And we’ll just take shall a closer look at it.
Oh, let’s do it. Right. Corn beef hash. No trimmings, 
no extra. Sharon, gone. In you go. I go first. You really?
Yeah. Let’s have a go.
You can burn your mouth first this time. I won’t you. I got a bit of potato. I got 
a bit of onion. I got a bit of corn beef. So, you got full metal jacket.
Full metal jacket. I’m going in. Hang on. Hang on. Have you got a bean there?
You got a flicking sweat mustache. I just noticed it’s glistening.
You got no bean. Oh, [ __ ] Come on.
Now you full it. is a wholesome, tasty meal. 
Can I have another go, baby? Yeah. I’m going to put me 
white pepper on it. Yeah, I can taste the Henderson’s. I’m going to have to 
go again cuz she’s put white pepper on it as well. I love white pepper on the dinner.
That is very, very tasty. Come in, baby. In you go. Full metal jacket like you told me to. Do 
you think that’s tasty? Now, she’s not a big corn beef fan normally, apart from with a sandwich with 
corn beef and onion. Raw onion. I’ll tell you what that do as well. Sh. I’m going to be honest. It’s 
okay. It’s just okay. It’s not saying I think, oh, I’ve got to make myself some corn beef. Sharon’s 
not very savory. She’s a bit picky and bit funny. That to me is fantastic. And I would eat that 
all day and every day. And I’ll tell you where else that would be nice.
In a pasti. In a pasti.
I think I prefer a pasti for some reason. Yeah, Sharon’s not a 
big savory person, so you’d have to take my word on it, folks. It tastes absolutely lovely.
Even though I’m savory, I’m not a corn beef person. Potatoes and look at the different 
reactions. That’s okay. That is fantastic. I’m not going to lie, it’s it’s I would eat it. 
I would finish it, but it’s not something I would look forward to going. I’m going to have that. 
But there’s nothing wrong with that at all. You like corn beef. I tell you what, that white 
pepper made all the difference. It brought something else to the party. Sharon,
you can’t beat white pepper. Look, look at me go. Sorry.
Pepper. I’m sorry if I hurt your eardrums. Sorry.
Look. See, when that looked lovely to me was the onions, the black pepper, and the potatoes. 
Perfect. What I like about it as well is the potatoes, the way we’ve or the amount of 
time we’ve cooked it for, they’ve still got just a little tiny bit of bite. They’ve 
not turned to mush. Tomorrow I’m having it. Yeah, exactly. Tomorrow, it’s not so bad. 
It’s excellent. So, there you go, folks. Traditional North of England corn beef hash. Don’t 
slaughter us if you said don’t put the beans in. Some people have it with beans on the side. 
Some people have it with mashed potato over the top. Some people
can I just say just like that.
This is M&S corn beef hash. Yeah. Not expensive. M.
There you go. Anyway, don’t forget folks, do have a little binge 
watch of our videos. Hit the subscribe button, ring the notification bell, and set 
your preferences to all because we’ll be giving away an air fryer.
They’ll be in this week, but it will be somewhere where we’re out and 
about. We’re going to be somewhere and then we’ll leave a community post on our YouTube 
channel. There’s a community tab there. Look on there. But if you ring that little notification 
bell every time we make a post or put a video up, you’ll get notified. Anyway, thanks very much, 
folks. Don’t forget to have a little binge watch and we’ll see you in the next video. Don’t forget 
to hit that like and subscribe button and ring that little bell if you want to be with a chance
and spread us cuz we need more subscribers, please.
Come on, folks. Anyway, thanks very much, folks. See you in 
the next video and until then, bye for now. Bye. Can you rub it on? I tried to say 
tell off quite a few times in. I like to go in when you finish 
talking, which is a long wait.