Corned Beef Hash

(SERVES 4)

• 450 g/1 1b potatoes, diced
• 350 g/12 oz/1 large can corned beef
• 2 onions, chopped
• 25 g/1 oz/2 tbsp low-fat spread
• 400 g/14 oz/1 large can no-added-sugar baked beans
• 15 ml/1 tbsp Worcestershire sauce
• Salt and freshly ground black pepper

To serve:

• English Country Garden Salad

Boil the potatoes in lightly salted water until tender. Drain. Meanwhile, dice the corned beef, discarding any excess fat. Melt the low-fat spread in a large frying pan (skillet) and fry (sauté) the onions for 3 minutes until soft but not brown. Add the remaining ingredients, the potatoes and corned beef and fry, turning occasionally, for 5 minutes. Press down the mixture with a fish slice and continue cooking for about 5 minutes until golden brown underneath. Flash under a hot grill (broiler) to brown the top. Loosen and turn out on to a warmed plate. Serve cut into quarters with English Country Garden Salad.