Branding imagery: field of green grass


West Country Corn Beef Hash

The ultimate comfort food, topped with West Country’s finest Red Leicester and served with homemade baked beans and a tangy fruit chutney – plenty for a hungry family.

Serves: 4
Preparation time: 30 - 40 minutes
Cooking time: 30 minutes


800g potatoes, peeled and cubed50g butter
2 tablespoons olive oil
2 large onions sliced
2 tins corned beef cubed
150g West Country Red Leicester, grated
1 bunch of flat leaf parsley chopped
3-4 tablespoons olive oil
1 onion chopped
2 cloves garlic chopped
2 sticks celery chopped
2 carrots chopped
1 tin haricot beans
1 tin chopped tomatoes
1 pinch dry chilli
1 pinch oregano
2 teaspoons white sugar
Salt and pepper
Tangy fruit chutney


1. Bring potatoes to the boil in salted water, then simmer until cooked, drain and set aside
2. Fry onions until golden brown, remove from heat and add corned beef, potatoes and most of the parsley mix well and place mixture into an oven proof dish, then grate over cheese and set aside
3. Preheat oven 180 degrees
4. Fry onions, garlic, celery and carrots until soft, about 5 minutes
5. Add beans and their juice, tomatoes, chilli, oregano and sugar,
6. Season to taste
7. Cook mixture for a further 10- 15 minutes over a low heat (if the sauce gets a little thick add some water)
8. While you are waiting for beans to cook place hash in the oven, cook until cheese has melted and turned golden brown
9. Serve hash with beans and some chutney on the side, sprinkle with chopped parsley