In trying to keep the carbs down in my wife’s diet, I have adjusted my traditional hash recipe to accommodate. It uses tinned corned-beef, carrots and some savoury veg to make a hearty meal.
- Corned Beef 200 g tin
- Onion 1
- Yellow or Red Bell Pepper 1/2
- Carrot 1
- Garlic 2 large cloves
- Oil splash
- Ground Black Pepper 1/4 tsp
- Beef Stock Cube 1 (gluten free)
- Water as needed
- Salt to taste
Dice the onion, garlic, and bell pepper. Peel and grate the carrot. Heat the oil in a medium pan and stir in the veg. Fry until tender, and chop the corned beef into the pan. Crumble the stock cube into the pan and add splashes of water until beef forms a firm hash, and season to taste.