Oven-baked corned beef hash
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.
Ingredients
Serves: 4
- 700g (1lb 9oz) waxy potatoes, scrubbed
- Olive oil for brushing
- 1 onion, finely chopped
- salt
- 225g (8oz) mushrooms, chopped
- 350g (12oz) canned corned beef, diced
- 1½ tablespoons Worcestershire sauce
- 2 tablespoons chopped parsley
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.
Nutrients per serving
Vitamins B6, B12, B1
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Reviews & ratings
Average global rating:
(7)
Reviews in English (8)
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
Altered ingredient amounts. half a pint of stock - 08 Apr 2010
Very easy and great as most corn beef hash includes mash potato which my other half hates! tasty and cheap!!! Kids loved it too - 09 Oct 2009