For the potatoes:
4 large / baking potatoes
1 tsp olive oil
For the corned beef ragu:

340g can Princes corned beef – diced
1 tbsp olive oil
1 small onion – peeled and chopped
2 cloves garlic – peeled and chopped (optional)
1 red pepper – deseeded and sliced
½ tsp dried chillis (optional)
1 can chopped tomatoes

Slow Cooked Baked Potatoes with Corned Beef Ragu

by Helen from Fuss Free Flavours
4 servings

Helen from Fuss Free Flavours created this exclusive recipe as ambassador for the Come Home to Princes campaign!

Where can I buy Princes Corned Beef?

Princes Corned Beef is available in all major supermarkets and selected independents


For the potatoes:

  1. Wash the potatoes and prick them four or five times with a fork. Pour a little oil into the centre of a square of foil, roll the potato in it, sprinkle on some salt then wrap the potato in the foil.
  2. Place the potatoes in the slow cooker and cook for 4-5 hours on high, or 8-10 hours on low.
  3. The flesh will be slightly darker than oven, or microwave cooked potatoes.

For the corned beef ragu:

  1. Pour the olive oil into a large frying pan, add the onion and garlic and fry for a few minutes until they start to turn golden. Season with pepper and salt and fry until soft. Add the canned tomatoes, the chilli and cook for about 5 minutes.
  2. Once the sauce has thickened add in the Princes Corned Beef, stir and cook for another few minutes until you have a rich thick corned beef ragu.
  3. Top with sour cream and chives