Dr Mobeus
Cheesy Baked Bean and Potato Hash
This is what happens when you take the two cheapest things in your cupboard – potatoes and baked beans – and turn them into something proper. Crispy fried potatoes, sticky beans and a blanket of melted cheese make this the kind of tea that costs less than a quid but tastes like a treat.
Parboiling the potatoes first is the key to getting them crispy without burning. The paprika adds a smoky warmth that works with the sweetness of the beans. Serve it straight from the pan – it does not plate up neatly and that is fine.
Cheesy Baked Bean and Potato Hash
Ingredients
Method
- Parboil the diced potatoes in boiling water for 5 minutes, then drain.
- Heat the oil in a large frying pan over medium heat. Add the potatoes and fry for 10 minutes until golden and crispy.
- Add the chopped onion and paprika, cook for 5 minutes until the onion is soft.
- Pour the baked beans over the potatoes and stir gently to combine.
- Sprinkle the grated cheese evenly over the top.
- Cover with a lid or foil for 2 to 3 minutes until the cheese is fully melted.
- Season with salt and pepper and serve straight from the pan.
Tips and Variations
Do not stir the beans too much once added or the potatoes will go soggy. Any cheese works here – cheddar is classic but mozzarella gives a lovely stretch. Add a fried egg on top if you want to push the boat out. A few dashes of Worcestershire sauce over the beans is a game changer.
