I recently purchased a new cookbook by Nicky Corbishley of Kitchen Sanctuary. It is called Quick & Easy, Delicious 30 Minute Dinners.
I have several others of her books and I have to say I have loved every one of them. Simple food, prepared simply and deliciously. This is not a plug to buy her book, but when I find something I like then I like to share it.
One of the first recipes I tried from this book was Bacon & Potato Hash with Cheesy Beans. I love potato hash and I love baked beans. Cheesy Baked Beans? Count me in! This promised to be delicious!
I did take the liberty of cutting the recipe in half as I am only one person. The original recipe made four servings and you could simply double everything here to make enough for four people.
You could also add some eggs to make for a Breakfast for Supper meal! Oven Poached Eggs are awfully nice, as are fried of course. I also really love scrambled eggs. My Cheesy Scrambled Eggs with Chives would be lovely.
This really does make for a quick, easy and delicious supper. The beans with the cheese are simply wonderful. Don't skip out on scattering the spring onions over the top. They really added a lovely bit of sharpness and a pretty touch of color!
WHAT YOU NEED TO MAKE BACON & POTATO HASH WITH CHEESY BEANS
Just a few simple store cupboard ingredients and a few bits from the refrigerator.
For the Hash:
- 3/4 pound (250g) potatoes, peeled and cut into 1/2 inch cubes
- 1 TBS light olive oil
- 4 strips of streaky bacon
- 1/2 small onion, peeled and diced
- salt and black pepper to taste
- 1/4 tsp garlic powder
- 1 tin of baked beans in tomato sauce (14 oz/400g), undrained
- 1/2 tsp smoked paprika
- 1/8 tsp white pepper
- 1/2 cup (50g) packed mixed grated cheese (I used a mix of mozzarella and strong cheddar)
- a hefty pinch of freshly ground black pepper
- 2 spring onions, trimmed, washed and finely chopped
You can also use a tin of baby potatoes, drained, patted dry and diced for this recipe if you don't have any fresh potatoes in the house. No need to par-boil them. This makes for an even quicker dish.
Use any good potato, peel and dice. Don't over-boil them. You are just softening them a tiny bit. You want them to be able to keep their shape.
Streaky bacon is regular bacon here in North America. I do miss the streaky bacon from the U.K. I always used the dry cured and it was always nice and meaty. I find the bacon over here quite a bit fattier. Also over there you have a choice of smoked or unsmoked. I would use smoked for this.
Everything else is pretty self-explanatory. I used British baked beans in tomato sauce that I can buy in the international section of my grocery store. They are the Heinz brand and are not quite as sweet as North American Baked beans. Do not drain them.
HOW TO MAKE BACON & POTATO HASH WITH CHEESY BEANS
Once you have all of the components ready to go, this goes together in a flash. I love simple suppers like this one! Easy peasy lemon squeezy!
Place the potatoes in a saucepan. Cover with lightly salted cold water. Bring to the boil, then reduce the heat and simmer for 5 minutes. Drain well and set aside.Add the bacon to a skillet and fry for 5 minutes over medium high heat, until crisp and golden brown. Remove to paper towels to drain.Drain the bacon fat, leaving about 1/2 TBS of it in the pan. Add the light olive oil. Heat over medium heat and then add the potatoes in a single layer. Cook without disturbing until just beginning to brown on the underside, 4 - 5 minutes. Give them a stir and continue to cook.
Start the beans. Empty the tin into a saucepan. Add the paprika, and white pepper. Cook, stirring over medium heat until heated through. Keep warm while you finish the potatoes.
Add the chopped onion to the potato, along with some seasoning and the garlic powder. Cook for a further 5 minutes or until the onion has softened and the potato has taken on a lovely color.
Dice the bacon into bits and stir it into the potatoes, heating everything through for several minutes. Turn off the heat.Stir 2/3 of the cheese into the baked beans. Stir to melt the cheese and then turn off the heat.Divide the potato bacon hash between two heated plates. Push to the side and spoon a half portion of the baked beans onto each plate next to the potatoes.Sprinkle with the remaining cheese. Scatter the spring onions on top and serve immediately!
This was perhaps not the healthiest meal around, but it made for a really delicious quick supper that felt a bit like a treat. I loved the flavors of those crispy browned potatoes and the beans were also really delicious! Creamy and savory and oh so tasty!
If you are looking for a quick and easy supper that is very simple to throw together and makes great use of store cupboard ingredients, look no further! This is it!
Love baked beans as much as I do? Then you might also enjoy the following recipes using one of Great Britain's favorite foods!
FISH FINGERS CHIPS & BEANS - One thing that children really enjoy for their suppers in the UK are Fish Fingers, Chips and Beans. Its a simple meal and quick to throw together, making it a firm favorite with mums as well. You don't always have the time or the energy to put together a big meal. I confess that from time to time, I also enjoy it. It can be as simple as opening frozen packets and tins, popping the fish and chips into the oven and the beans into a saucepan to heat up. I, however, always like to add a little something extra to my baked beans which I am sharing in this fabulous recipe twist!
Yield: 2 servingsAuthor: Marie Rayner
Bacon & Potato Hash with Cheesy Beans
Prep time: 10 MinCook time: 20 MinTotal time: 30 MinA simply seasoned potato hash, with smoky bacon is served along side some lightly spiced baked bean which have been enriched by the addition of some rich and tangy delicious cheese. Altogether a fabulous combination and very simple to make.Ingredients
For the Hash:- 3/4 pound (250g) potatoes, peeled and cut into 1/2 inch cubes
- 1 TBS light olive oil
- 4 strips of streaky bacon
- 1/2 small onion, peeled and diced
- salt and black pepper to taste
- 1/4 tsp garlic powder
- 1 tin of baked beans in tomato sauce (14 oz/400g), undrained
- 1/2 tsp smoked paprika
- 1/8 tsp white pepper
- 1/2 cup (50g) packed mixed grated cheese (I used a mix of mozzarella and strong cheddar)
- a hefty pinch of freshly ground black pepper
- 2 spring onions, trimmed, washed and finely chopped
Instructions
- Place the potatoes in a saucepan. Cover with lightly salted cold water. Bring to the boil, then reduce the heat and simmer for 5 minutes. Drain well and set aside.
- Add the bacon to a skillet and fry for 5 minutes over medium high heat, until crisp and golden brown. Remove to paper towels to drain.
- Drain the bacon fat, leaving about 1/2 TBS of it in the pan. Add the light olive oil. Heat over medium heat and then add the potatoes in a single layer. Cook without disturbing until just beginning to brown on the underside, 4 - 5 minutes. Give them a stir and continue to cook.
- Start the beans. Empty the tin into a saucepan. Add the paprika, and white pepper. Cook, stirring over medium heat until heated through. Keep warm while you finish the potatoes.
- Add the chopped onion to the potato, along with some seasoning and the garlic powder. Cook for a further 5 minutes or until the onion has softened and the potato has taken on a lovely color.
- Dice the bacon into bits and stir it into the potatoes, heating everything through for several minutes. Turn off the heat.
- Stir 2/3 of the cheese into the baked beans. Stir to melt the cheese and then turn off the heat.
- Divide the potato bacon hash between two heated plates. Push to the side and spoon a half portion of the baked beans onto each plate next to the potatoes.
- Sprinkle with the remaining cheese. Scatter the spring onions on top and serve immediately!
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