I really like Corned Beef Hash, but given that it uses tinned corned beef and potatoes it's not really that good for me. As a result I experimented quite a bit to get something that satisfied the craving for corned beef hash whilst trying to lower the glycaemic load. It tastes pretty good and it doesn't seem to send my blood sugar into the stratosphere although a key point here is that portion control does need to be managed.
Serves 3
1 tin Corned Beef (refrigerated for easy chopping)
1 large onion
1 large sweet potato, squash or swede
200g or so of mangetout, snowpeas or green beans
pinch of oregano
black pepper
Peel and chop the sweet potato and microwave for a couple of minutes until its reasonably soft. If you're using squash or swede, the same approach applies. Swede takes a bit longer to cook and can remain quite firm even when fully cooked.
Peel and coarsly chop the onion and fry in a large pan in a little oil until transparent
Add the chopped, cooked sweet potato/squash/swede and continue to fry
Chop up the corned beef (it's much easier if it's been kept in the fridge first) and add to the pan. Make sure that it's given a good stir and leave to cook through.
Add in a pinch of oregano (or thyme) and some black pepper to taste - it shouldn't need salt because of the corned beef.
Depending on how much you like the crusty bits where things stick to the pan keep it cooking until you're happy you've got all the crusty bits that you want.
Add in the mangetout and stir until they're bright green and 'al dente'. Leave them too long and they become soggy and less appealing. Should take no more than a couple of minutes.
Serve and enjoy.
Serves 3
1 tin Corned Beef (refrigerated for easy chopping)
1 large onion
1 large sweet potato, squash or swede
200g or so of mangetout, snowpeas or green beans
pinch of oregano
black pepper
Peel and chop the sweet potato and microwave for a couple of minutes until its reasonably soft. If you're using squash or swede, the same approach applies. Swede takes a bit longer to cook and can remain quite firm even when fully cooked.
Peel and coarsly chop the onion and fry in a large pan in a little oil until transparent
Add the chopped, cooked sweet potato/squash/swede and continue to fry
Chop up the corned beef (it's much easier if it's been kept in the fridge first) and add to the pan. Make sure that it's given a good stir and leave to cook through.
Add in a pinch of oregano (or thyme) and some black pepper to taste - it shouldn't need salt because of the corned beef.
Depending on how much you like the crusty bits where things stick to the pan keep it cooking until you're happy you've got all the crusty bits that you want.
Add in the mangetout and stir until they're bright green and 'al dente'. Leave them too long and they become soggy and less appealing. Should take no more than a couple of minutes.
Serve and enjoy.
