(Healthy) Corned beef hash – budget winter comfort food for under £1

Corned beef hash

Traditional Corned Beef Hash recipes are often high in fat but this clever alternative from the Hairy Dieters comes in at less than 250 calories per serving! Celeriac is used instead of potatoes and only 200g of corned beef is required instead of the larger 340g cans.

Will you notice a difference compared to the more traditional version? Well, yes, probably. Does it still taste great regardless? Yes, absolutely, and at less than a quid per portion to make what’s not to like?

The Hairy Dieters suggest having this for brunch, but it will work equally well as a nourishing evening meal on those cold winter evenings. If you love this dish, why not try another of their comfort food classics – Pan Haggerty Lite.

Recipe: Corned Beef Hash

Calories: 248 calories per serving

Serves: 4

Book: Hairy Dieters – Fast Food

Prep time: Approx 20 mins

Cooking time: Approx 20 mins

Ingredients: 200g celeriac (finely diced), 200g carrots (finely diced), 1 tsp dripping or fat scraped from the corned beef, 1 onion (finely chopped), 1 tbsp tomato puree, 200g can of corned beef or equivalent (diced), 1 tsp Worcestershire sauce, low-cal oil spray, 4 eggs

Cost per portion: Approx £0.91

Method: Bring a kettle of water to the boil while you prepare the celeriac and carrots. Put the veg in a saucepan and pour over just-boiled water to cover. Bring the water back to the boil, cover the pan and cook the vegetables for 7 minutes. They should be just cooked through. Drain thoroughly.

Meanwhile, heat the fat in a large frying pan. Add the onion and cook over a medium heat until it’s starting to soften. As soon as the vegetables are ready, add them to the frying pan along with the corned beef. Cook for 5 minutes until a crust has formed on the bottom of the mixture.

Put the tomato puree and mustard into a small bowl or jug with the beef stock and Worcestershire sauce and whisk well. Pour this mixture over the corned beef and vegetables and stir thoroughly. Cook for another 10 minutes, stirring every so often, until there are plenty of crusty brown bits interspersed through the mix.

While the hash finishes cooking, heat another frying pan and spray it with oil. Add the eggs and fry them until the whites have just set. Serve the hash with the eggs on top.


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