Jacket potatoes with corned beef hash

Jacket potatoes with corned beef hash

You can make these in the morning and simply reheat in the microwave when you're ready to eat.

, 21 September 2015

(16 votes)

Jacket potatoes with corned beef hash
  • 2 Hours

  • Serves: 8

  • Price: 75p per serving

Nutritional Info
Each 255g serving contains
  • Energy

    1859KJ

    444KCAL

    22%
  • Fat

    11g

    med

    15%
  • Saturates

    5.1g

    med

    26%
  • Sugars

    4.7g

    low

    5%
  • Salt

    2g

    high

    34%
of your reference intake.
Typical energy values per 100g: 729kJ/174kcal.
Ingredients
  • 8 baking potatoes
  • 2 tsp sunflower oil
  • 8 tbsp milk
  • 2 x 340g cans corned beef
  • 2 tbsp Worcestershire sauce
  • 4 spring onions, trimmed and chopped or sliced
  • 4 tbsp chopped parsley
Method
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Prick the potatoes all over with a fork. Rub the oil into the skins and bake for 1 hour or until soft when pinched.

  • Using a clean cloth to protect your hands from the heat, cut the potatoes almost in half lengthways. Keeping the shells intact, carefully scoop out the soft centre and put it in a large bowl. Set the potato skins aside on a baking tray. Add the milk to the potato in the bowl and mash well.

  • Cut the corned beef into small cubes and add to the potato with the Worcestershire sauce, spring onions and parsley. Mix evenly together with a fork then spoon back into the potato cases.

  • Reheat the potatoes in the oven for 25-30 minutes at 200C/180C Fan/Gas 6 and serve immediately, or leave them to cool, then refrigerate until you’re ready to reheat them.