1 x 340g can Princes Corned Beef, cut into chunks
600g potatoes,peeled and cut into chunks
2 leeks,trimmed and sliced
2 tbsp tomato puree
2 tsp Worcestershire sauce
2 tbsp milk
400g can baked beans
100g Cheddar cheese, grated
Salt and freshly ground black pepper
Baked Corned Beef Hash
by Avril Saunders
20 minutes prep
50 minutes cooking
Winner of the Princes 2016 Corned Beef Hash Clash, Avril Saunders’ recipe hails from the East Midlands and is quick, easy and delicious!
Where can I buy Princes Corned Beef?
Princes Corned Beef is available in all major supermarkets and selected independents
Nutritional information for this recipe
||Calories ||Fat ||Saturated Fat ||Salt |
||118kcal ||4.4g ||2.5g ||0.9g |
||6% ||6% ||13% ||15% |
- Preheat the oven to 180°C, Fan oven 160°C, Gas Mark 4. Cook the potatoes in lightly salted boiling water for 15-20 minutes, until tender. Simmer the leeks in boiling water for 10 minutes.
- Meanwhile, put the chunks of corned beef into a bowl with the tomato puree and Worcestershire sauce. Stir together gently.
- Drain the cooked potatoes and mash them with the butter and milk. Season to taste, then stir in the drained leeks.
- Pour the baked beans into an ovenproof dish and spread the corned beef mixture over the top. Spoon on the mashed potato mixture, spreading it out evenly. Sprinkle the cheese over the surface and bake for 30 minutes.