Corned beef and bean hash with chimichurri
- Published: 1 Mar 18
- Updated: 18 Mar 24
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.
Advertisement
Ingredients
- 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)
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- 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.
Recipe continues after advertising
Advertisement
- Recipe from February 2018 Issue
Nutrition
Nutrition: per serving
- Calories
- 444kcals
- Fat
- 16.1g (5.5g saturated)
- Protein
- 29.3g
- Carbohydrates
- 41.1g (11.5g sugars)
- Fibre
- 8.6g
- Salt
- 2g
delicious. tips
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.
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
SubscribeUnleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter