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Corned Beef Hash was something of a staple in our kitchen growing up. As much as I still love the processed Corned Beef dish, I just knew after making this from the remnants of my fridge the other week it would become the top trump of Hash dishes from now on.
Prep Time: 10 minutes.
Cooking Time: 30 minutes.
- 400g Chopped Tomatoes
- 400g Butter Beans
- 1 Medium Sweet Potato
- 200g Spinach
- 1.5 Tsp Smoked Paprika
- 1 Tsp Chilli Powder
- 1 Tbsp Dijon Or Wholegrain Mustard
- 2 Cloves Garlic
- 1 Tbsp Olive Oil
- 2 Eggs
Wash the Sweet Potato then dice up into 2cm pieces, add to a pan, cover with water.
Bring to a boil before simmering for approx. 5-6 minutes.
Whilst the Sweet Potato is cooking finely chop the garlic and add to a large frying pan with 1 tsp Olive Oil.
Sauté for 1-2 minutes then add the Chopped Tomatoes, Mustard, Smoked Paprika and Chilli Powder.
Mix all ingredients together leaving to simmer gently for around 10 minutes, make sure you stir occasionally.
When cooked leave to one side.
Set your oven to 180oC.
Drain and rinse the Butter Beans then add to a pan with enough water to cover by approx. 1cm.
Cook on a gentle heat for 4-5 minutes making sure you drain after they are cooked.
Using a shallow casserole dish or large frying pan add 3 tsp Olive Oil along with the Sweet Potato.
Fry gently for 4-5 minutes.
Add the Butter Beans and Spinach.
Cook everything for 2-3 minutes.
Add the BBQ Sauce and mix gently.
Crack your Eggs into the pan on top of the Hash, allow to cook on the heat for 2-3 minutes.
Transfer to the oven for the last 5 minutes.
When the Eggs are cooked the dish is good to serve.
Check out more flavour packed recipes like my Top 5 Favourite Omelettes.
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