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

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“Absolutley cheap and cheerful food. I believe that every family in Britain has a recipe for corned beef hash. My husband declares it’s the best he has ever had, it’s certainly the easiest. Don’t be fooled by the small list of ingredients or its simplicity. It’s a family favourite.”

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
  • 2 beef bouillon cubes
  • 1 (340 g) corned beef (tinned chopped into 1 inch chunks)


  1. First things first put your corned beef in the fridge, this will make it easier to cube later.
  2. 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.
  3. 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.
  4. 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).
  5. Serve with pickled beetroot ( I don’t do this as I’m not into pickles, all the family do however).

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