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Kayleigh's sweet potato corned beef hash recipe

Kayleigh's sweet potato corned beef hash recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Corned beef

A twist on the classic store cupboard favourite, with the addition of sweet potato and beans. Delicious served with kale.

25 people made this

IngredientsServes: 4

  • 1 (240g) tin corned beef, chopped into cubes
  • 1 (400g) tin baked beans
  • 2 large sweet potatoes, peeled and chopped
  • 1 large onion, finely chopped
  • 1 clove garlic, finely chopped
  • oil for frying
  • Worcester sauce, to taste
  • grated Cheddar cheese, to taste


  1. Preheat the oven to 200 C / Gas 6.
  2. Cook the sweet potato in water until soft. Drain and mash.
  3. Gently fry onions and garlic in oil until softened and slightly caramelised.
  4. In an ovenproof dish or tray create the first layer using the whole tin of beans. Then spread out the corned beef in an even layer over the beans.
  5. Then sprinkle over the onions and garlic and splash over some Worcester sauce. Top with the sweet potato and sprinkle with the cheese.
  6. Cover with tin foil and bake in the oven until bubbly, about 55 minutes. Remove the during the last 20 minutes to allow the cheese and potato to crisp a little.

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How I cut my family's food bill to £42.16 a week

The average family spends more than £85 a week on food at the supermarket – but mum Kayleigh Hughes just found a way to cut that in half.

“One of my biggest outgoings was my weekly food bill – I was spending lots at the supermarket on items that we didn’t necessarily need,” the 28-year old said.

“I worked out that by planning ahead and cooking recipes from scratch, I could actually cut down on the foods I bought and only buy what I needed,” Kayleigh - who blogs about money saving for, explained.

“This not only saves you cash, but cuts down on food wastage too.”

The Grantham mum put together a plan for a week of tasty food, that would cost no more than £2.40 a portion – and frequently less than half of that.

But she didn&apost hold back, either – cooking dishes including Cajun pork belly, chorizo hash, fried chicken, beef stir fries and more – and in a lot of cases there was enough left over to freeze portions for later, to eat as lunches or quick meals.

There were also versions of classic takeaways, with fish and chips as well as a fried chicken dish making the menu.

“All of the recipes are not only delicious but a lot cheaper than if you were buying processed foods. It was full marks each evening from my husband and kids,” she said.

“I enjoyed experimenting too and seeing each meal come together.”

This is what she cooked and what it cost.

  • Monday - £1.01 a portion - Sticky sausage and potato salad
  • Tuesday - £1.57 a portion - Club sandwich pasta
  • Wednesday - £1.52 a portion - Beef and noodle stir-fry
  • Thursday - £2.39 a portion - Make your own fried chicken
  • Friday - £1.45 a portion - Homemade beer battered fish and chips with minty mushy peas
  • Saturday - £1.15 a portion - Corned Beef and Chorizo Hash with fried egg
  • Sunday - £1.39 a portion - Honey and Cajun Sticky Belly Pork with homemade chips and salad

Cut your supermarket bill

Try it yourself

Why not give a couple of her ideas a go yourself to see what you can save - here are two of Kayleigh&aposs favourites to try at home:

Homemade beer battered fish and chips with minty mushy peas (serves 4)

This is tastier and healthier than what you would get at the chip shop and a fraction of the price. I decided to use Pollock instead of Cod as it was a fraction of the price and it ended up tasting just as nice.


  • 4 large white potatoes,
  • 400g frozen peas
  • 6 fresh mint leaves
  • 4tbsp reduced fat creme fraiche
  • 275g self raising flour
  • 325ml chilled lager
  • Sunflower oil for frying
  • 4 pieces of Pollock fillets
  • Salt and pepper


  1. Preheat oven. Peel and cut potatoes into thick chips and place in a bowl, drizzle with a little bit of oil, add salt and pepper and toss. Place on two baking trays and place into the oven for 25 to 30 minutes.
  2. While your chips are cooking, bring the peas and fresh mint to the boil for approximately 5 minutes. Drain and place into a bowl, add the creme fraiche and blitz with a hand held blender until you have a rough texture. Add salt and pepper and place them on a warm side, keeping them warm until ready to serve.
  3. Sift the flour into a bowl, add a pinch of salt and gradually whisk in the lager. Your batter should have the consistency of double cream.
  4. Pour your sunflower oil into a large pan. You need enough that it will cover the fish (I used a large pan and one bottle of oil). Heat until a small drop of batter sizzles and turns brown when dropped in.
  5. Sprinkle both sides of your fish with flour. This helps the batter to stick to the fish. Shake off any excess flour and dip into the batter, coating thickly.
  6. Carefully drop the piece of fish into the hot oil and fry for 8 to 10 minutes. I turned mine over half way to ensure both sides had browned. Once cooked remove from the oil and place on a plate to rest while you repeat this process for the rest of the fish fillets.
  7. Once everything is cooked it&aposs time to serve and enjoy.

Sticky sausage and potato salad (serves 8)

A deliciously warm and tasty salad with a sweet and tangy flavour. It&aposs easy and quick to make. It is also great to refrigerate and eat the next day too.

Watch the video: Kayleigh and the Sweet Potatoes


  1. Tortain

    Perhaps I will refuse))

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