Grandma Richter’s Corned Beef Hash: Approx 2 “syns” Per Serving
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 5 large potatoes (just over 1lb about 700g, peeled and chopped into 2 inch chunks)
- 3 -4 large carrots (about 400g, peeled and chopped into 1 inch chunks)
- 2 large onions (peeled and chunkily chopped)
- low-fat cooking spray
- 1⁄2 tablespoon tomato paste
- 500 ml water
- 2 beef bouillon cubes
- 1 (340 g) corned beef (tinned chopped into 1 inch chunks)
directions
- First things first put your corned beef in the fridge, this will make it easier to cube later.
- In a large sauce pan gently fry the onion in the low fat cooking spray for a couple of minutes, add the potatoes and the carrots, continue to cook for a further 3 minutes.
- Pour enough water over these vegetables to just cover them, crumble in your oxo cubes and add the tomato paste, stir well to dissolve. Bring pan contents to a low simmer, partially cover pan with lid and cook for approximately 20-25 minutes until carrots and potatoes are tender.
- Get the corned beef from fridge dice into chunks and add to the pan, heat through for a further 5 minutes (the corned beef will disintegrate a bit).
- Serve with pickled beetroot ( I don’t do this as I’m not into pickles, all the family do however).
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RECIPE SUBMITTED BY
cakeinmyface
United States
im a community trainer specializing in food and allergies, vegan mum to 2 veggie squidges, theres loads more so see my site :)