Vegetable Corned Beef Hash Recipe

Looking for an easy Vegetable Corned Beef Hash recipe? Learn how to make Vegetable Corned Beef Hash using healthy ingredients.


Submitted by bigbearlovespanda

Makes 6 servings



A variation on a traditional hearty dish cooked in the North West of England. Traditionally cooked with potatoes, onions and carrots this dish replaces most of the potatoes with other white root vegetables to give the dish a great variety of ingredients but remain essentially the traditional dish. The meat is always beef though poor families would often have very little meat in the dish. Upmarket versions would use stewing/braised steak. It is often accompanied with HP Brown sauce and pickled raw red cabbage, a bit like unsweetened sauerkraut.

Recipe Ingredients for Vegetable Corned Beef Hash

2 medium (2-1/4" to 3-1/4" dia.) Potatoes, Boiled
340 grams Corned Beef
1 medium raw Leeks
1 large Onions
500 grams Carrots
600 grams Cabbage
300 grams Celeriac
3 tbsp Vinegar red wine
2 Cube Stock Cubes
1 large Turnips
600 grams Rutabagas

Recipe Directions for Vegetable Corned Beef Hash

  1. Rutabagas (Swede), Turnip, Carrots, Potatoes should be peeled and diced into 1" cubes.

  2. Celeriac should be in 1/2" cubes. Cabbage, Leek & onion should be sliced into 1/2" strips or thinner but not too thin as they adds texture and crush.

  3. Steam all the vegetables until the potatoes and other roots are just cooked but not soft. About 10-15mins is the ideal cooking time. The final texture of the dish is not critical and is to taste but the softer the vegetable the more sloppy the final Hash.

  4. The less sloppy the hash the more filling it will be and longer it will take to eat, which is desirable when dieting.

  5. In a very large pot mix the cooked vegetables and stir with a wooden spoon until the potatoes start to create a semi-mashed state.

  6. Do not mash the vegetables to save time just keep stirring and the Hash will start to form. The more you cook the vegetable the faster the has will result. At the same time dice the corned beef and introduce this to the vegetables.

  7. Stir the mixture until the corned beef has melted and mixed with the vegetables.

  8. The final result should be very thick with the root vegetables still, for the most part, in one piece. Do not be tempted to add any water as this will loosen the hash and it will quickly become a soup.

  9. Add the stock cubes and the red wine vinegar to taste. If it looks a little pale use some low calorie gravy browning.

  10. Traditionally this would be served with some short crust pastry but if you are dieting this should be avoided.

  11. A large bowl is very filling and is very health too.

  12. Each bowl gets a small amount of beef and so this doesn't add much to the meals calorific value.

  13. The dish will keep for 3-4 days refridgerated. To reheat use a microwave set on 350-500 Watts for 2:30 mins, stir then for another 2:00 mins.

  14. Do not over cook again as it will become more like soup.

Categories

Vegetables, Main Dish, English, SteamStew

Nutrition Facts
Serving Size 525.4g
Amount Per Serving
Calories
315
Calories from Fat
61
% Daily Value*
Total Fat
6.8g
10%
Saturated Fat
3.6g
18%
Trans Fat
0.0g
Cholesterol
20mg
7%
Sodium
651mg
27%
Potassium
1257mg
36%
Total Carbohydrates
44.6g
15%
Dietary Fiber
10.0g
40%
Sugars
16.3g
Protein
20.9g
Vitamin A 284% Vitamin C 143%
Calcium 17% Iron 21%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in cholesterol
  • High in dietary fiber
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sugar
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