Princes Corned Beef Hash Hotpot

Inspired by a corned beef hash made by a housemate from Lancashire back in the 90's, this version is flavoured by brown sauce, and topped with crispy sliced potatoes. It's a simple one pot dish that's now a firm favourite in The Crazy Kitchen.

Corned Beef Hash Hotpot - serves 2-4

340g Princes Corned Beef
750g potatoes, peeled & boiled
400g baked beans
100ml beef stock
4 tbsp brown sauce

• Slice the corned beef into 8-10 slices
• Slice the potatoes into slices approx 1cm thick
• Mix the baked beans with the stock and brown sauce
• In an ovenproof dish, layer the ingredients, starting with half of the Princes corned beef
• Pour over half of the baked bean mixture
• Lay half of the potato slices in the dish next
• Add the remaining slices of corned beef, then the remaining baked bean mixture
• Finally, top with the remaining slices of potato
• Bake in a preheated 180C oven for approximately 45 minutes, until the potato is golden brown and crispy

Head over to the Princes website to see more Corned Beef Hash Clash recipes, and your chance to win £1000!

recipe commissioned by Princes

Corned Beef Bolognaise

Corned beef is not something that I buy, because I can't stand the stuff. The husband has different views though and often reminisces about the good old days when he enjoyed corned beef & salad cream sandwiches - I still don't buy it though. Can you imagine his joy when I was asked if I would like to receive some to use in creating a recipe or 2. When the cans arrived he immediately popped one in the fridge ready for his sandwiches. 

I decided to use a couple of cans and see how they faired up in a bolognaise. The cans don't have keys on them like I remember and instead now have a ring pull, making them very easy to open. The corned beef is still the same as I remember though and not something that I'll be eating in my sandwiches anytime soon.

Corned Beef Bolognaise

olive oil
chopped onion
sliced mushrooms
sliced peppers
2 garlic cloves
2 cans of Corned Beef, roughly chopped

1 can of chopped tomatoes

mixed herbs
1 tsp Paprika
142g of tomato puree

• Heat the olive oil in a large pan and fry the onions, mushrooms, peppers & garlic until softened (I used frozen but you can use fresh too)
• Add the corned beef & mash down
• Add the tomatoes, herbs, paprika & tomato puree and stir well
• Place the lid on and simmer until the sauce turns rich and thick
• Serve with pasta and grated cheese on the top

This went down very well with everyone, and whilst I didn't dislike it, it's not something I'll be eating on a regular basis, mainly due to the high fat content - but I wouldn't rule it out if we were snowed in and had no access to fresh food!

I was sent 6 cans of Princes corned beef for the purpose of using in recipes