St Helenian Style Curried Corned Beef Hash

Published on September 1, 2012 | In St Helenian | By Melanie |

- Difficulty Level

I can still remember the day I cooked my very first meal all on my own, I was only 12 years old, my mum was running late. Normally when we got home from school are dinner was waiting but not this day. I didn’t want my sisters to go hungry so I took it upon myself to start dinner and curried corned beef hash it was. I managed to cook quite a decent meal only problem was it was just enough for me and my sisters. Anyway with a few changes I have now made this a more healthier recipe and want to share with you

St Helenian Style Curried Corned Beef Hash

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Ingredients

1 tin of Corned beef
500g Potatoes, sliced
2 medium carrots, sliced (200g)
2 medium leeks, sliced (100g)
1 oxo cubes any flavour
1 tbsp curry powder
1 tbsp mixed herbs
½ tsp thyme
2 tbsp tomato puree
Worcester sauce
Frylight

Nutrition Info

254 Calories
21g Carbohydrates
10g Fat
20g Protein

Instructions

Spray frylight into a large saucepan heat and add leeks
Fry leeks lightly before adding tomato puree and curry powder, allow to cook for a couple of minutes before adding the carrots, potatoes, mix herbs and thyme. Mix well together.
Crumble over an oxo cube and add enough water to just about cover potato (about 200-300ml) and bring to the boil, turn heat down and simmer until potato and carrots are tender. Stir throughout to avoid sticking and add a little more water if necessary.
Break corned beef up into large chunks and add to the potato, mix through and leave on the heat for about 5 mins, adjust seasoning if necessary.
Serve with fluffy white rice and veggies of your choice.

Servings : 5
Course : Main Course
Ingredient : corned beef, Potatoes

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