This delicious corned beef hash is eaten any time of day in our household. Best with a fried egg and some hash browns.
10 people made this
300g potatoes, peeled and diced
2 tablespoons olive oil
1 onion, finely chopped
1 clove garlic, minced
1 small red chilli, seeded and minced
1 (340g) tin corned beef hash
2 tablespoons Worcestershire sauce
200g baked beans
2 tablespoons tomato ketchup
salt and pepper, to taste
1 tablespoon chopped fresh parsley
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat the oven to 180 C / Gas 4. Grease an ovenproof casserole dish.
In a saucepan of boiling water, add the potatoes and par boil until just tender. Drain, cool then finely dice.
In a frying pan over a medium heat, warm the oil then add the onion, garlic and chilli. Add the potatoes, corned beef hash and Worcestershire sauce and heat through. Stir in the baked beans, ketchup, seasoning and herbs and cook for 5 minutes. Spoon into the prepared casserole dish.
Bake in the preheated oven for 40 to 45 minutes. Remove from the oven and serve.