This recipe dates back to the 1980's when we were kids and my Mum used to make corned beef hash as midweek meal that we'd all tuck into after school.
The only addition to the original is a generous tablespoon of Calder's Kitchen Sillylilli. We introduced this recipe to the public a couple of years ago and still have customers visit our stall at farmers markets and festivals to tell us how it's become a staple meal in their household too!
Silly Hash is so easy to make, works best in the oven, but can also be made in the slow cooker, while if meat isn't your thing, go veggie by using Quorn mince to create Sillylilli Quorned Beef Hash!
A delicious and spicy or non-spicy take on this Great British classic. Perfect as a summer dish with a salad or crusty loaf or a wholesome winter warmer.
Although we have used Sillylilli in this recipe, the dish works equally well with Calder's Kitchen Piccalilli or Chillililli.
350g tin of corned beef
400-420g tin of baked beans
600g of peeled and thinly sliced potatoes
1 medium onion halved and thinly sliced
2 tablespoons Calder’s Kitchen Sillylilli
Butter Salt and black pepper
Set oven to 180C and lightly grease a 2-pint shallow oven proof dish with butter
Par boil potatoes in lightly salted water for 5 minutes, drain and set aside
Cut the corned beef into chunks and put them into a mixing bowl
Add the Calder’s Kitchen Sillylilli* and mix together well
Place half of the corned beef mixture in the bottom of the prepared dish and spread evenly
Place half of the sliced onions on top of the corned beef followed by half of the tin of beans
Cover with 1/3 of the sliced potatoes and season with salt and pepper to taste
Repeat steps 3-5 finishing with remaining 2/3 of sliced potatoes
Place some small knobs of butter on top of the potatoes
Place uncovered dish in oven and cook for 45 mins or until potatoes appear golden and start to crisp
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