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  • Bean, Bacon and Beetroot Hash
Bean, Bacon and Beetroot Hash

Bean, Bacon and Beetroot Hash

Brought to you by: OcadoLife
    2 serving

Prep time:

Cook time:

Serves: 2

A great way to use up leftovers and any veg languishing in the fridge, this Bean, Bacon and Beetroot Hash was created by chef and sustainable eating expert Tom Hunt. “You can ‘hash’ almost anything,” he says. “Just throw whatever you have in a frying pan – the simplest combinations can be totally scrumptious.” Top with a fried egg for an extra protein boost in this filling and fancy take on a fry-up. Looking for more pork recipes? Look no further.
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Ingredients

  • 2 tbsp oil
  • 180g bacon (or plant-based alternative, if required), diced
  • 1 red onion, sliced
  • 100g spinach (or use sliced kale, cavolo nero, chard or cabbage)
  • 4 salad onions, sliced into 3cm pieces
  • 2 garlic cloves, crushed or grated
  • 1 (400g) tin butterbeans (or use cannellini or borlotti beans), drained and rinsed
  • 6 sundried tomatoes, cut in half lengthways
  • 2 tsp smoked paprika, plus extra to serve
  • 200g cooked beetroot, diced (or use cooked potato, parsnip, carrot, celeriac, broccoli, peas or cauliflower)
  • 2 eggs (optional)
  • 1 handful flat-leaf parsley, stalks and leaves finely chopped

Method

Step 1

Heat the oil in a large frying pan over a medium heat. Fry the bacon for 5 mins. Remove and set aside.

Step 2

In the same pan, fry the onion for a few mins, until it begins to soften and turn translucent. Add the spinach, salad onions and garlic, and cook until the spinach starts to wilt (if you’re using leftover cooked leaves, simply warm them through after the garlic has softened a little).

Step 3

Tip in the tinned beans and crush with a masher to break them up slightly. Stir in the sundried tomatoes, smoked paprika, beetroot and fried bacon. Fry, stirring, until everything is heated through; season to taste.

Step 4

Meanwhile, if you want eggs with the hash, fry them to your liking. Serve the hash topped with the fried eggs, parsley and a little extra smoked paprika sprinkled over.

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