Crispy potato hash with beans
Crispy fried potatoes, onions and peppers with a pan of hot baked beans.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- White potatoes600 g
- Brown onions100 g
- Peppers1 pepper
- Baked beans (tin)2 tins
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Cut the potatoes into 1 cm dice (no need to peel). Boil for 5 minutes, then drain well.600 g white potatoes
- Heat 2 tablespoons of oil in a large frying pan over a medium-high heat. Fry the potatoes for 12 minutes, turning only now and then, until crisp. Chop the onion and pepper and add them for the last 5 minutes.100 g brown onions1 pepper
- Warm the baked beans in a small pan. Serve the hash with the beans on top and plenty of black pepper.2 tins baked beans
Use leftover cooked potatoes if you have them. They crisp up even better.
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