EVERYDAY HASH

I mostly do fridge/cupboard dinners during the week. For a seemingly social person I really hate shops and malls. In the words of Catherine (my little one): “if you thought you weren’t lactose intolerant, after this you will be”. To be fair, it was preceded by a few “mom, this is delicious!”

2 medium potatoes
1 tin corned beef (bully beef in South Africa)
1 small onion, chopped
½ green pepper, chopped
½ tin baked beans (my daughter wanted the rest in her lunchbox for school)
200 g mascarpone (I had a 250 g container of which I only used about two tablespoons, so we’re guessing here)
salt and pepper to taste

In a microwave with a potato setting, cook the potatoes. I’d guess about 6 minutes on High. Let them cool down and cut into 1 cm cubes (or whatever size you feel like). But then cut the corned beef into the same sized cubes.
Fry the onion and green pepper in a little oil until translucent, about 5 minutes on medium heat. Remove from the pan with a slotted spoon.
Place the cubes of potato and corned beef into the same pan and fry slowly until lightly browned. Add some salt now. Not too much, you’ll adjust it later.
Once browned, add the onion and green pepper back into the pan. Add the mascarpone and baked beans. Allow the mascarpone to melt down and reduce a little (don’t worry, it won’t split). Taste, add black pepper and more salt if you want.
Serve. Hot, of course.

Note:
I cook for two. If you want to stretch this meal, all you need to do is double up on the potatoes and baked beans. The rest of the ingredients can remain the same.

Recipe and photos: Zita Harber