Here’s a proper winter warmer. Our Corned Beef Hash dish is ideal for batch cooking; simply pop your portions into the freezer and reheat them when you need.
Corned Beef Hash
Made with Branston Beans
Ingredients
Serves 2
200g Branston Beans
200g corned beef
220g diced potato
75g sliced white onion
60g diced red pepper
Pinch of salt
Pinch cracked black pepper
8g garlic puree
25g Worcester Sauce
2 tsp cooking oil
½ tsp ground cumin
Pinch of mild chilli powder
Pinch of cinnamon
1 tsp smoked paprika
3g fresh chopped coriander
55g chopped apricots
15g mango chutney
Method
- Part-boil the diced potato until soft, before removing from the water and leaving to cool.
- Dice the corned beef into 25mm pieces.
- In a large frying pan on a medium/ high heat add the oil, then the onion, red pepper, salt, black pepper. Fry until the onions and peppers are soft.
- Add the garlic, cumin, chilli powder, cinnamon and smoked paprika. Cook for a few minutes.
- Add the diced potatoes to the frying pan and cook until the potatoes have started to colour.
- Next, add the Branstons Beans, Worcester Sauce, apricots and mango chutney. Cook until the beans are simmering.
- Finally, fold in the corned beef and fresh chopped coriander, gently heating until the corned beef is hot (try to keep it in large pieces). Serve topped with a runny poached egg and enjoy!
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