Corned beef and bean hash with chimichurri recipe | delicious. magazine

Ingredients

• 500g sweet potatoes, cut into medium chunks
• Rapeseed oil for frying
• Small bunch fresh coriander or parsley (or ½ bunch each), finely chopped
• Grated zest 1 lime, juice 2 limes, plus wedges (optional) to serve
• 1 large red onion, sliced
• 3 garlic cloves, sliced
• 1½ tsp sweet smoked paprika
• 1 tsp ground cumin (optional)
• 340g tin corned beef, cubed
• 400g can black beans, drained and rinsed
• 1-2 jalapeño chillies, chopped, to serve (optional)