Corned beef and bean hash with chimichurri
- February 2018
- Serves 4
- Hands-on time 15 min, oven time 20 min
A tasty, filing and budget-friendly recipe with a Mexican twist. Serve as an easy midweek meal to feed the family with extra lime wedges and chilli.
- Dairy-free recipes
- 16.1g (5.5g saturated)
- 41.1g (11.5g sugars)
- 500g sweet potatoes, cut into medium chunks
- Rapeseed oil for frying
- Small bunch fresh coriander or parsley (or ½ bunch each), finely chopped
- Grated zest 1 lime, juice 2 limes, plus wedges (optional) to serve
- 1 large red onion, sliced
- 3 garlic cloves, sliced
- 1½ tsp sweet smoked paprika
- 1 tsp ground cumin (optional)
- 340g tin corned beef, cubed
- 400g can black beans, drained and rinsed
- 1-2 jalapeño chillies, chopped, to serve (optional)
- Heat the oven to 220°C/200°C fan/gas 7. Put the sweet potatoes in a roasting tin, drizzle over 1 tbsp oil, season, then roast for 20 minutes.
- Meanwhile, mix the herbs with the lime zest and juice to make the chimichurri salsa. Set aside.
- Heat 1 tbsp oil in a wide frying pan and cook the onion for 6-7 minutes or until golden, then add the garlic, paprika and cumin (if using). Cook, stirring, for 2 more minutes.
- Add the corned beef and black beans, stirring gently, and cook until heated through and turning crisp. Stir in the roasted sweet potato, then taste and season. Drizzle with the chimichurri and serve with lime wedges and chillies, if you like.
Try this recipe without the corned beef, adding extra vegetables.
Adding sweet potato and beans stretches one can of corned beef to feed 4 hungry people. The salsa peps up the flavour and adds a vibrant zing.
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