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For those who don’t know what a hash is, it’s a dish consisting of diced or chopped meat, potatoes, and spices that are mixed together and then cooked either alone or with other ingredients such as onions and baked beans.

Corned beef hash became especially popular during and after World War II as rationing limited the availability of fresh meat. Therefore its seen as a quite old fashioned dish, but it seems like its making a comeback as a great breakfast or brunch meal.

I first came across hash when I was living back at home with my parents, as my step dad used to cook a corn beef hash. But this recipe substitutes the corn beef, for cumberland sausage, but the following recipe can be used with either meat.

Serving Recommendations: Serve with either tomato ketchup or brown sauce and even a slice of bread/ toast.

Ingredients: (Serves 4)

  • 350g Sausage Meat/ 8 Cumberland Sausages
  • 4 Eggs
  • 1 400g Tin Of Baked Beans
  • 1 Onion (Sliced)
  • 3/4 Medium Potatoes (I Use Maris Piper)
  • 1 Tbsp Worcester Sauce
  • 4 Tbsp Olive Oil
  • Bunch Of Coriander (Freshly Chopped)


  1. Chop up the potatoes into 1cm cubes and place in a pan of boiling water for around 10 minutes. (This will par boil the potatoes and make it easier to sauté them).
  2. Preheat the oven to 200c/ gas mark 6. Once the potatoes have softened slightly but still maintain there shape drain well. Place the potatoes on a prepared baking sheet, drizzle with vegetable oil, season and roast for roughly 15-20 minutes or until golden brown and crispy.
  3. Meanwhile add the oil to a larger ovenproof skillet or heavy based pan and fry the sausage over medium-high heat, chopping it up into fine crumbles with a spatula. Cook the sausage for about 10 minutes, or until browned and beginning to crisp. Drain away any excess fat.
  4. Add the sliced onion and cook for a further 2 minutes. Add the tin of baked beans and cook until warmed through.
  5. Once the potatoes are cooked add them to the sausage and egg mixture, along with the Tbsp of Worcestershire sauce. Reduce to a simmer to keep warm.
  6. Make four indents in the hash mixture and crack each egg into the holes. Place the skillet into the oven at 200c and cook until the egg whites are firm and yolk in cooked through.
  7. Sprinkle the coriander on top of the dish and serve.