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Corned Beef Hash

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 tbsp olive oil
  • 4 large potatoes diced
  • 1 large onion diced
  • 2 carrots diced
  • 1 clove garlic crushed
  • 100 ml boiling water
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 Knorr Chicken Stock Pot
  • 1 tbsp Flora Buttery
  • 340 gram tinned corned beef chopped

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

517kcal

Energy (kJ)

2159kJ

Protein (g)

29.7g

Carbohydrate incl. fibre (g)

56.8g

Carbohydrate excl. fibre (g)

49.1g

Sugar (g)

5.7g

Fibre (g)

7.7g

Fat (g)

19.2g

Saturated fat (g)

6.4g

Unsaturated fat (g)

10.7g

Monounsaturated fat (g)

7.6g

Polyunsaturated fat (g)

1.0g

Trans fat (g)

0.0g

Cholesterol (mg)

73mg

Sodium (mg)

1241mg

Salt (g)

3.10g

Vitamin A (IU)

5118IU

Vitamin C (mg)

59.2mg

Calcium (mg)

70mg

Iron (mg)

4.57mg

Potassium (mg)

1517mg

Total

2069kcal

8638kJ

118.6g

227.1g

196.3g

22.8g

30.9g

76.9g

25.8g

42.9g

30.2g

4.2g

0.1g

294mg

4964mg

12.40g

20472IU

236.9mg

281mg

18.29mg

6069mg


  • 1 Heat olive oil in a large saucepan. Add potatoes, onion, carrot and garlic and cook on medium heat for 3-4 minutes until onions are soft but not brown.
  • 2 Add the boiling water, bay leaf, thyme and Knorr Chicken Stock Pot. Bring to the boil, stirring well until the stock pot has fully dissolved. Reduce heat to low, cover pan with lid and simmer for 12-15 minutes or until the vegetables are tender.
  • 3 Remove bay leaf. Add Flora Buttery and mash.
  • 4 Mix in the corned beef and place in an ovenproof dish.
  • 5 Bake in pre-heated oven 200°C, 180°fan, Gas Mark 6 for about 15-18 minutes, until the vegetables start to turn golden brown.