With a new television series and book just out, the Hairy Bikers share some more of their favourite dishes including this recipe for corned beef hash.

  • 20 mins
  • 4
  • Easy


  • 600g floury potatoes, diced
  • 1tbsp oil or 15g dripping or butter
  • 1 large onion, chopped
  • 400g corned beef, chopped
  • 1tbsp tomato ketchup
  • 1tsp Dijon mustard
  • A dash of Worcestershire sauce
  • 2tbsp finely chopped parsley
  • Flaked sea salt
  • Freshly ground black pepper
  • Fried eggs, for serving (optional)


Put the potatoes in a saucepan and add water to cover them. Bring the water to the boil, then add salt and simmer for two to three minutes. Drain the potatoes and set them aside.

Heat the oil, dripping or butter in a large frying pan. Add the onion and fry gently until it has until softened and is turning a golden-brown.

Add the potatoes and the corned beef, then press the mixture down in the pan with a spatula and leave it to cook for five minutes.

Add enough water to the ketchup, mustard and Worcestershire sauce to make a pourable mixture, then add this to the corned beef and potato.

Add the parsley and season with pepper – be careful with salt as the corned beef will already be salty – then stir. The underside should have started to turn a deep golden-brown.

Continue to cook, stirring and pressing down the mixture, until it is all completely heated through, the potatoes are tender, and a lot of the mixture has taken on some colour. Good served with fried eggs.

Undated Handout Photo of Dave and Si from THE HAIRY BIKERS' MEAT FEASTS by Si King & Dave Myers, published by Weidenfeld and Nicolson. See PA Feature FOOD Hairy Bikers. Picture credit should read: PA Photo/Andrew Hayes-Watkins/Weidenfeld and Nicolson. WARNING: This picture must only be used to accompany PA Feature FOOD Hairy Bikers.

The Hairy Bikers’ Meat Feasts is published by Weidenfeld & Nicolson, priced £22 hardback, eBook £12.99. The Hairy Bikers’ Northern Exposure is on BBC Two on Tuesday nights.

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