Name Corned beef hash


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* 15g (1/2 oz) Stork margarine
* 1 onion, peeled and chopped
* 3 medium-sized potatoes, peeled and diced
* 1 x 200g (7 oz) can baked beans in tomato sauce
* 1 x 340g (12 oz) can corned beef, diced
* 175g (6 oz) Cheddar cheese, diced reserving
* 50g (2 oz) Salt and pepper

OVEN: Pre-heat to moderately hot (190°C, 375°F, Gas No.5)
SHELF: Middle
1. Melt Stork and saute onion until soft.
2. Cook diced potatoes in boiling salted water for 10 minutes.
3. Drain, and add to onion with baked beans and corned beef.
4. Add diced cheese and seasoning and mix well.
5. Turn onto shallow ovenproof dish, and pile into a mound. Sprinkle over with remaining cheese, grated, and bake in the pre-heated oven for 10-15 minutes. Garnish with chopped parsley.

Serves: 4
Preparation time: 20 mins
Cooking time: 15 mins

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