Since I haven’t made homemade ranch dressing in a very long time, I had forgotten how much superior it is to packaged ranch dressing.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 large baking potatoes, peeled and cubed
- 1 (16 ounce) can baked beans
- 1 (12 ounce) can corned beef, broken into pieces
- 1 dash Worcestershire sauce
- ½ cup shredded sharp Cheddar cheese
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place the potatoes in a large pot with just enough water to cover. Bring to a boil and simmer until tender, about 10 minutes. Drain and mash, flavoring with milk, butter, salt or however you like to make them.
- Pour the baked beans into the bottom of a 1 1/2 quart casserole dish. Slice the corned beef and arrange on top of the beans in an even layer. Season with a few dashes of Worcestershire sauce. Top with mashed potatoes.
- Bake uncovered for 25 minutes in the preheated oven. The mashed potatoes should start to crisp up but not yet brown. Top with the cheese and return to the oven. Bake for another 20 minutes, or until cheese is browned.
Nutrition Facts
| Calories | 447 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 9 g |
| Protein | 27 g |
| Saturated Fat | 6 g |
| Sodium | 910 mg |
| Sugars | 8 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I’m British, and love this recipe. It’s the basics of a wholesome meal. Add onions if you like, season the beans perhaps, but all in all, a fine foundation recipe of a great comfort food idea: and it’s fun and easy to make!
Very tasty, easy to make, total comfort food!
i made it as is, next time i will add some dill or coriander to the potatoes and something to the beans to bring more flavor to the dish
My mother (UK) has made this for years as did her mother (who lived in the US for a while and brought recipes back with her) only difference in this recipe being the bean layer. We saute a chopped onion, then mix with the corned beef (canned) with seasoning/dash of worcestershire sauce, top with the mash and cheese and bake. Always loved it but also love the extra option/dimension of the beans!
British Ancestry Abounds & Members Of Family Stayed/Lived In UK.& Scotland.A Nice Blend Of A Twist on “Red Flannel Hash” Here In the States.
I’ve been eating corned beef hash for 55 years & tried this new recipe, OM Gosh, very disappointing. Let the Britts keep it over there, maybe American’s put their own twist on this dish? It’s a great dish but I don’t recommend this version!
Thought I had canned corn beef, but sadly….no. Call me crazy, but used a can of Spam instead. IT WAS DELICIOUS! Will definitely try this as written though. Thanks for the recipe!
This is one of the first meals i served my french husband when we lived in Brighton. The only difference i make is to caramelise one onion and I also do half mashed sweet potato and normal potato with a little cheese through it. I’ve also introduced it to my Aussie friends and they love it too!
My husband really loved this one! I made a few changes…used instant mashed potatoes and I used campbells pork and beans, and leftover corned beef from a brisket I made last week. It is a keeper for sure!
We have had this a couple of times and find it quite tasty, Barb.
yuk! i made this for a dinner with one of my best friends who is from “across the pond,” and she said that there is absolutely nothing “british” about this recipe. neither of us liked it. i’ll stick with the more traditional recipes!
my first time making this meal and the recipe helped my alot. whole family enjoyed even the inlaws,thanks. added chalots and was great,be using this recipe again. thanks
I tried this recipe, and those that ate it with me – we love it. It was a true success.
I actually remember having this (well very very similiar) when I was at school and was dying for the recipe. Thanks very much. The family loved it.
this was different. im british and ive never heard of it made this way before. i much prefer the potato, onion, carrot, corned beef and gravy version.
I found this a very good recipe for leftover corned beef. I used a little over a pound sliced very thin, for the mashed potatoes I added some sour creamand a few minced cloves of garlic sauteed in a couple tablespoons of butter. I had to leave casserole warming in the oven for about a half hour after baking it, and the cheese formed a very nice crust (I used a little over a cup so it covered the mashed potatoes completely). Overall, a bit starchy, but fine for a cold weather meal, and very tasty with a bit of A1 Sauce on it.
I did not care for this.