Potato and corned beef hash
A filling, budget meal for all the family. Serve with crusty bread. If there is too much liquid, add a little instant beef gravy mix to thicken it.
Ingredients
Serves: 4
- 1 onion, chopped
- oil for frying
- 4 to 6 white potatoes, peeled and cubed
- 3 to 4 carrots, peeled and cubed
- 2 beef stock cubes
- 1 tin (350-400g) corned beef
- salt and pepper to taste
- mixed herbs to taste (optional)
Method
Prep:30min ›
Cook:1hr ›
Ready in:1hr30min
- Gently fry onion in a very little oil until softened but not browned.
- Place onion, potato, carrot and stock cubes into a medium pan. Cover with just enough water to cover the vegetables and simmer for 30-40 minutes (or until vegetables are soft).
- Cut corned beef into medium cubes and add to cooked vegetables. Season to taste and simmer for 15-20 minutes (until corned beef is starting to flake).
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Reviews & ratings
Average global rating:
(2)
Reviews in English (2)
This was yummy will be making this again - 28 Oct 2015
Delicious! This is just how Mum used to make it. I'm not a fan of carrots so chose to leave them out, then added baked beans at the end, a little grated cheese on the top and a dash of brown sauce. Completely undid the only healthy aspect to the meal but tasted amazing (also good without the beans) - 13 Jan 2015