Baked Bean and Leek Hash
2 tbsp vegetable oil 500g / 1lb potatoes, diced 1 large leek, finely chopped 400g (14oz) can baked
beans (yay Heinz organic!) salt and pepper to taste
heat the oil in a large heavy-based frying pan. Add the potatoes and cook, stirring, for 10 minutes,
until semi-cooked
add the leeks and continue to cook for 5 minutes, stirring, until the leeks have softened.
Stir in the beans and season with salt and pepper and cook the hash over a medium heat until a crust
forms on the bottom. Stir the hash to let the mixture brown throughout.
Turn the hash over and pat down to form a cake. Cook until a crust forms on the bottom. Turn onto
plates and serve.