Best Grandma Richters Corned Beef Hash Approx 2 Syns Per Serving Recipes

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GRANNY RUTH'S CORNED BEEF HASH



GRANNY RUTH'S CORNED BEEF HASH image

This recipe is one that my mom made quite often. She made it for fellowship dinner, cookout's, or just anytime. It is a very easy recipe

Provided by Eddie Jordan @EDWARDCARL

Categories     Beef

Number Of Ingredients 8

1 (12) ounce(s) can corned beef, ground
2 medium onions ground
8 medium potatoes ground
1 medium zucchini squash ground
1/4 cup(s) shortening
1 teaspoon(s) salt
- pepper to taste
1 cup(s) water

Steps:

  • Combine corned beef, onions, and potatoes.
  • Melt shortening in a skillet, add corned beef mixture. then add zucchini.
  • Season with salt and pepper, add water.
  • Cook covered for 45 minutes or until onions and potatoes are tender, stirring frequently.
  • Remove cover cook until browned. Yield 6 servings

GRANDMA RICHTER'S CORNED BEEF HASH: APPROX 2 "SYNS" PER SERVING



Grandma Richter's Corned Beef Hash: Approx 2

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.

Provided by cakeinmyface

Categories     Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

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)

Steps:

  • 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).

Nutrition Facts : Calories 628.1, Fat 16.9, SaturatedFat 5.6, Cholesterol 83.5, Sodium 1355.1, Carbohydrate 94.5, Fiber 12.8, Sugar 9.8, Protein 26.3

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