Mary Berry Corned Beef Hash – Crispy, Savoury, and Surprisingly Comforting

This dish started as a “clear-out-the-cupboard” situation. I had a tin of corned beef in the back of the cupboard (from a camping trip that never happened), some sad-looking potatoes, and not much else. I’ll admit, I didn’t have high hopes. But then I remembered Mary Berry’s way with simple comfort food and thought—why not hash it out?

The first time I made this corned beef hash, I rushed the potatoes. Big mistake. Soggy hash, no crisp, and I nearly gave up on the whole thing. But after a bit of patience (and figuring out how long to parboil), it became one of those recipes I now plan to make. One pan, a proper fry-up vibe, and if you top it with a fried egg? Magic.

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Why This One Works So Well

The brilliance of this recipe lies in the balance of this corned beef hash recipe—it’s rich without being greasy, crispy without deep-frying, and so forgiving that even the slightly-too-browned bits taste good. Here’s what makes it tick:

• Parboiled potatoes get the perfect crispy edge when fried. Raw potatoes just don’t brown the same.
• Canned corned beef is soft and salty, but when it crisps up in the pan? Game-changing.
• One-pan magic—the onions caramelise right in the same skillet, adding sweetness to the mix.

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INGREDIENTS + WHY THEY MATTER

• 400g canned corned beef – Salty, savoury, and ready to go. I once used a cheaper brand that turned to mush—go for one that holds shape.
• 500g potatoes – Floury varieties like Maris Piper or King Edward give the best crisp.
• 1 onion – Adds that lovely sweetness when caramelised.
• 2 tbsp olive oil – Or any oil that handles heat well. Butter burns too easily here.
• Salt + pepper – Essential. Don’t overdo the salt—the corned beef is already seasoned.
• Fried egg (optional) – I say optional, but honestly, it turns this into a proper meal.
• Parsley or chives (optional) – A bit of green never hurts, especially if you’re serving guests.

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Want to Change It Up? Here’s How

• Add veg – I’ve tossed in diced red pepper, spinach, or even peas near the end. Just don’t overcrowd the pan or you’ll lose the crisp.
• Spice it up – A pinch of smoked paprika or chili flakes adds a smoky kick.
• Sweet potato version – I’ve tried this. Tastes great, but doesn’t crisp quite as much.
• Cheesy top – A handful of grated cheddar melted over the top in the last 2 mins is filthy good.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Mushy potatoes	Didn’t parboil or overboiled	Parboil just 5–7 mins, then drain well
No crispy bits	Stirred too often or too early	Let it sit undisturbed for 3–4 mins
Beef too soft	Added too early	Add corned beef after potatoes crisp
Too salty	Seasoned before tasting	Always taste after adding the beef

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HOW TO MAKE MARY BERRY’S CORNED BEEF HASH

1. Prep the Potatoes
   Peel and dice into small cubes. Boil in salted water for 5–7 minutes until just tender. Drain and let them steam dry for a few minutes (this helps crisp them later).
2. Sauté the Onions
   Heat 1 tbsp oil in a large frying pan. Add the chopped onion and cook on medium until golden and soft—about 5 minutes.
3. Fry the Potatoes
   Add the remaining oil and the parboiled potatoes. Spread them out and leave them alone! Let them fry for a good 3–4 minutes before turning. Fry for 10–15 minutes total, until golden and crisp.
4. Add the Corned Beef
   Stir in the diced corned beef. Cook for 5–7 minutes until heated through and just starting to catch and crisp on the edges.
5. Season and Serve
   Taste, then add salt and pepper if needed. Top with a fried egg if you fancy, and sprinkle with parsley or chives for a bit of colour.

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TIPS FROM MY KITCHEN

• I use a well-seasoned cast iron pan—it holds heat and gives that perfect crisp.
• I chop the corned beef while it’s still cold from the tin—it holds its shape better.
• A squeeze of brown sauce on the side takes it fully into comfort food heaven.
• Leftovers make a brilliant toastie filling (yes, really).

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STORAGE + SERVING

• Fridge: Keeps for 3 days in an airtight container.
• Freezer: Cool completely, then freeze for up to 3 months. Defrost overnight in the fridge before reheating.
• Reheat: Best in a frying pan with a splash of oil to revive that crisp. Microwave works too, but loses texture.

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FAQs

Q: Can I use leftover roast potatoes?
A: Absolutely—just chop and add straight to the pan after the onions.

Q: Why isn’t my hash crispy?
A: Too much stirring or overcrowding the pan. Let the potatoes sit still to crisp and use a wide pan.

Q: What kind of corned beef should I use?
A: Canned is easiest and traditional. Look for one with decent meat content—not the overly processed kind.

Q: Can I bake this instead of frying?
A: You can, but it won’t crisp the same. Oven baking works best if you add a cheesy topping for a hash bake-style dish.

Q: Is this dish freezer-friendly?
A: Yes! It freezes surprisingly well. Reheat in a pan for best results.

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Similar Recipes:

• Mary Berry Boeuf Bourguignon
• Mary Berry Roast Potatoes
• Mary Berry Slow Cooker Beef Bourguignon