About this recipe:A lovely corned beef hash that's baked. A classic snack, with no extra fat, and the addition of mushrooms to increase the fibre content.
700g (1lb 9oz) waxy potatoes, scrubbed
Olive oil for brushing
1 onion, finely chopped
225g (8oz) mushrooms, chopped
350g (12oz) canned corned beef, diced
1½ tablespoons Worcestershire sauce
2 tablespoons chopped parsley
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:45min › Ready in:55min
Cook the potatoes in boiling, salted water for 20-25 minutes until tender, then drain and chop. Meanwhile, heat the oven to 200°C (400°F, gas mark 6).
Lightly oil a large, nonstick frying pan, add the onion and sprinkle with salt. Cover and cook gently, stirring occasionally, until golden. Increase the heat, add the mushrooms and cook, uncovered, for 2-3 minutes, stirring often.
Stir in the corned beef, potatoes and Worcestershire sauce. Transfer to an ovenproof dish and bake for about 25 minutes, until browned. Sprinkle with parsley and serve.
Hi, beautiful dish, I did everything, but I mashed the potato with some lovely cheese and butter, put the corned beef & mushroom mix in the base of the casserole dish and lashed the potato over the top, baked for approx 25 mins - served with a lovely dollop of red cabbage!! - 11 Dec 2009