A dish with five ingredients or fewer

I’ve blogged about this recipe before but it’s definitely worth another mention. When I first went vegan there was certain meals I thought I’d never have again and this was one of them. As a child I absolutely loved a big bowl of corned beef hash, covered in beans with lashings of ketchup- we didn’t have it very often which made it seem like more of a treat when we did and on a cold winter nice it was so nice to come home to. Since going vegan I haven’t actually missed corned beef so I’ve never actually tried to find a vegan version, assuming that if and when it existed, I’d hear about it. Then one day I tried refried beans for the first time and there was something about it that reminded me so much of corned beef hash that I set out to recreate my old favourite comfort food.

I have to stress, I’ve tried this recipe with several different brands of refried beans and there’s only one that I find really mimics the real thing- Old El Paso’s Refried Beans.


The following recipe makes a decent sized batch that will serve 3-4 people but if you’re anything like me you could probably devour half of it and go back for seconds 🙂


Corned Beans Hash

4 large potatoes
1 tbsp vegan butter
1/4 cup soya milk
1 can of Old El Paso Refried Beans
1 small can of kidney beans
Pinch of salt

Peel the potatoes and cook them as you normally would to make mashed potatoes. When they’re nearly ready, cook the kidney beans for a few minutes and once they’re heated through, mash them up a little- you want them to be a bit chunky and grainy so don’t mash them too much. Add the tin of refried beans and mix together; continue cooking on the hob. Drain the potatoes and mash them up, adding the butter and soya milk. Once the potatoes are nice and mashed the refried beans should be cooked through. Mix the potatoes and beans together with a pinch of salt. Serve with baked beans.

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