I bought some fresh sliced corned beef last week for sandwiches but it didn’t get used. So as it was starting to look a tad dry round the edges I needed to find a use for it, (I wasn’t throwing it out), so I decided to make a corned beef hash.

I gotta admit, I’ve not made a CBH for a few years so had to take to the Internet to rediscover a recipe.

I really liked this one, it’s nice and simple to make yet it tasted really good. Obviously if you’ve got a tin of corned beef lurking about in the cupboard that would do just as well. I adapted the recipe I found to our own taste, it was delicious.

Serves 4-6 depending on portion size and makes a tasty snack or main meal.

4-6 large peeled potatoes cut ready to be boiled
1 tin baked beans. (I just use cheap beans when I’m cooking with them)
I used 5 fresh slices of corned beef, but a 340 g tin works just as well.
A dash of Worcester sauce
Salt and pepper to taste
3-4 oz grated cheese of your choice. I used white cheddar.
Sliced tomato to garnish (Optional)

Preheat the oven to 180-200 c depending on whether fan assisted or not. (I think that equates to gas mark 5-6)
Place the potatoes in a pan, cover with water and bring to the boil, Simmer until tender enough to mash. I added some sliced onion to cook with the potatoes.
Drain, then mash using a pinch of salt and pepper, nob of butter if wished and/or raw egg so they are nice and creamy. I also added cheese to the potato to make it nice and cheesy.
Pour the baked beans into an ovenproof dish then layer the corned beef over the beans.
Season with salt and pepper as desired and Worcester sauce. Top with the mash
Bake in the oven for about 20 minutes or so until the potato starts to crisp up slightly.
Then top with the cheese and sliced tomato, Return to the oven until the cheese has browned and is slightly crispy.

Serve it nice and hot.