Ingredients
- 1tbs butter
- 1tbs olive oil
- 1 red onion, peeled and diced
- A tin of butterbeans, drained and rinsed
- 160g corned beef from a tin, roughly chopped
- A large handful of washed baby spinach
- Salt and pepper
- FOR THE DRESSING:
- 100ml cream
- 1tsp English mustard
- 1tsp of your favourite brown sauce
- A pinch of caster sugar
1 Melt the butter and oil in a pan, then add the onions. Cook over a medium heat for five minutes until the onions start to colour.
2 Add the butterbeans and crush them slightly into the onions with the back of a fork. Let them fry for a few minutes without stirring the pan too much.
3 Add the corned beef and stir it through.
4 Once everything is incorporated and slightly crisp, add the spinach and season.
5 For the dressing, whisk the cream, mustard, brown sauce and sugar all together.
6 Divide the hash into bowls, spoon the sauce over the top and serve.
