Mary Berry Corned Beef Hash

Mary Berry’s Corned Beef Hash is made with corned beef, new potatoes, onion, eggs, and Worcestershire sauce. This tasty Corned Beef Hash recipe creates a hearty breakfast that takes about 25 minutes to prepare and can serve up to 2 people.

Ingredients Needed

• 2 tbsp (30 ml) vegetable or sunflower oil
• 1 onion, finely chopped
• 567 g (20 oz) can new potatoes, drained
• 130 g (4.6 oz) can corned beef
• 2 free-range eggs
• Splash Worcestershire sauce
• Freshly ground black pepper

How To Make Corned Beef Hash

1. Heat the Oil: Heat the oil in a medium frying pan or wide-based saucepan and gently fry the onion for 3–4 minutes, or until lightly browned.
2. Add the Potatoes: Add the potatoes and use a potato masher to roughly crush them. Fry over medium heat for 5 minutes, stirring regularly, until the onion is softened and the potatoes are hot and browned in places.
3. Add the Corned Beef: Add the corned beef and break it up roughly with a spoon. Cook for 3–4 minutes, stirring occasionally, until hot.
4. Cook the Eggs: Make two holes in the corned beef and potato mixture and break an egg into each. Fry for 2–3 minutes, or until the whites are set but the yolks remain runny.
5. Serve: Serve the corned beef hash on warmed plates, topped with the fried eggs. Shake Worcestershire sauce over and season with pepper.

Recipe Tips

• Don’t Overcrowd the Pan: If you double the recipe, use a larger pan to ensure even cooking and browning of the potatoes and corned beef.
• Adjust Cooking Time for Eggs: If you prefer your egg yolks less runny, cook them for an extra minute or two.
• Experiment with Seasoning: Try adding herbs like thyme or parsley for extra flavor, or mix in some grated cheese just before serving.
• Serve Immediately: Corned beef hash is best enjoyed hot, so serve it right after cooking for the best taste and texture.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover Corned Beef Hash cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freeze: Let the Corned Beef Hash cool completely, then place it in a freezer-safe container. It can be frozen for up to 2 months. To serve, thaw it in the fridge overnight before heating it in a pan over medium heat until warm.
• Reheat: Heat a non-stick frying pan over medium heat. Add the Corned Beef Hash and cook for about 5-7 minutes, stirring occasionally, until it is heated through.

Nutrition Facts

Serving Size: 1 cup (213g)

• Calories: 380
• Total Fat: 24g
• Saturated Fat: 11g
• Cholesterol: 80mg
• Sodium: 1000mg
• Potassium: 0mg
• Total Carbohydrate: 22g
• Dietary Fiber: 2g
• Sugars: 1g
• Protein: 20g

Try More Mary Berry Recipes:

• Mary Berry Sponge Fruit Flan
• Mary Berry Pear Cake
• Mary Berry Rhubarb And Ginger Crumble
• Mary Berry Mexican Lasagne