Grandma Richter’s Corned Beef Hash: Approx 2 “syns” Per Serving

Recipe by cakeinmyface
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    tablespoon tomato paste
  • 500
    ml water
  • 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).