Mary Berry Corned Beef Hash

Well When you want a meal that’s fast, filling, and deeply satisfying, Mary Berry’s Corned Beef Hash never lets you down.

It’s built on pantry basics — canned corned beef, onions, and a few spices — yet the flavor you get is pure comfort. Browned, tender, and just a little smoky, it’s a British classic for good reason.

Why This Corned Beef Hash Works So Well

The trick is all in browning.

Giving both of the beef and the potatoes a proper sear brings out deep flavor and texture.
Worcestershire sauce adds the right kick of umami and richness, while a little paprika brings gentle warmth without overpowering.

By keeping the ingredient list tight, every bite tastes clean, hearty, and satisfying — just how it should.

Ingredients (And Why They Matter)

• Canned Corned Beef (12 oz): Pre-cooked and savory. Browning it adds a new depth of flavor you don’t get straight from the can.
• Onion (1 medium): Adds sweetness and aroma. Dice finely so it softens quickly without burning.
• Worcestershire Sauce (2 tbsp): Essential for richness and a slight tang.
• Paprika (1 tsp): Adds mild warmth and color. Smoked paprika is even better if you have it.
• Caraway Seeds (1 tsp, optional): A classic twist — they bring a subtle, nutty spice that lifts the whole dish.

How to Make It

1. Sear the Corned Beef
Heat a heavy pan over medium heat with a splash of olive oil.
Roughly chop the canned corned beef and of course add it to the pan.
Let it brown undisturbed for 2–3 minutes, then flip and brown the other side.
Pro Tip: Don’t stir too much — you want crusty edges.

2. Prep the Potatoes
Dice 2 medium potatoes into small cubes. (Peeling optional — leaving skins on adds rustic texture.)
Set aside.

3. Sauté the Potatoes
In the same pan, after removing the browned beef, add another drizzle of oil.
Toss in the diced potatoes and cook for 5 minutes, stirring once or twice.
They should start to crisp up at the edges.

4. Build the Hash
Add the diced onion to the pan with the potatoes.
Sprinkle over paprika and Worcestershire sauce, and stir gently.
Cook for another 5 minutes until the onions soften and the potatoes are nearly tender.

5. Bring It Together
Return the browned corned beef to the pan.
Mix everything well and cook for another 5–8 minutes over medium heat until everything is hot and a little crispy.
If using caraway seeds, sprinkle them in now.

Taste and adjust seasoning with a little extra salt or pepper if needed.

Common Mistakes and How to Fix Them

What Went Wrong	Why It Happens	How to Fix It
Hash too wet	Not enough browning time	Cook longer over medium-high heat
Beef tastes bland	No searing at the start	Always brown your beef first
Potatoes too hard	Rushed cooking	Keep potatoes diced small for speed

What to Serve It With

• A fried egg on top (classic)
• Pickled onions or gherkins for zing
• Crusty bread for mopping up the juices
• A simple green salad if you want something fresh alongside

Storage and Reheating

• Fridge: Keep leftovers in an airtight container for up to 3 days.
• Freezer: Freeze in portions for up to 2 months.
• Reheat:
  • Skillet: Best method — medium heat, splash of oil, 5–7 minutes.
  • Oven: 350°F (175°C) covered with foil, about 15–20 minutes.
  • Air fryer: 5–7 minutes at 350°F for crispy edges again.

A Quick Bite of History

Corned Beef Hash became popular in Britain during WWII rationing, when canned meats were easy to get but fresh ones were scarce. Today, it’s a beloved comfort dish, often appearing on breakfast tables and in cosy cafés.

Try More Mary Berry Recipes:

• Mary Berry Corned Beef Hash
• Mary Berry Marie Rose Sauce
• Mary Berry Pork Belly