Kayleigh's sweet potato corned beef hash

    A twist on the classic store cupboard favourite, with the addition of sweet potato and beans. A great low-cost, nutritious family meal. Delicious served with kale.


    31 people made this

    Serves: 4 

    • 1 (240g) tin corned beef, chopped into cubes
    • 1 (400g) tin baked beans
    • 2 large sweet potatoes, peeled and chopped
    • 1 large onion, finely chopped
    • 1 clove garlic, finely chopped
    • oil for frying
    • Worcester sauce, to taste
    • grated Cheddar cheese, to taste


    1. Preheat the oven to 200 C / Gas 6.
    2. Cook the sweet potato in water until soft. Drain and mash.
    3. Gently fry onions and garlic in oil until softened and slightly caramelised.
    4. In an ovenproof dish or tray create the first layer using the whole tin of beans. Then spread out the corned beef in an even layer over the beans.
    5. Then sprinkle over the onions and garlic and splash over some Worcester sauce. Top with the sweet potato and sprinkle with the cheese.
    6. Cover with tin foil and bake in the oven until bubbly, about 55 minutes. Remove the during the last 20 minutes to allow the cheese and potato to crisp a little.

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