West Country corned beef hash
with beans |
Ingredients:
(serves
4)
800 g (1 lb 8 oz) potatoes, cubed
50 g (2 oz) butter
3 large onions
2 x 340 g tins corned beef, chopped
150 g (5 oz) West Country Red Leicester, grated
1 bunch flat leaf parsley, chopped
2 garlic cloves, chopped finely
2 sticks celery, chopped finely
2 carrots, chopped finely
1 x 400 g tin haricot beans
1 x 400 g tin chopped tomatoes
1 pinch each of chilli powder and oregano
2 tsp sugar
Preheat oven to 180C, 350F or gas mark 4.
Cook potatoes.
Slice two of the onions. Heat butter with two tbsp olive oil, add sliced onion and fry until golden. Remove pan from heat then mix in corned beef, potatoes and most of parsley. Place mix in an ovenproof dish and grate over cheese, bake in oven until cheese is melted and golden.
Meanwhile, chop remaining onion and fry in three tbsp olive oil with garlic, celery and carrots for five minutes. Add beans and their liquid, tomatoes, chilli, oregano and sugar. Season. Cook over a low heat for 10-15 minutes.
Remove hash from oven, sprinkle over remaining parsley and serve with beans.
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