Ok, so this is not a traditional Corned Beef Hash recipe that I developed to celebrate St Patrick’s Day…but it’s the bariatric-friendly best I can come up with.
It’s not made with corned beef because the best I have come across is still 37% fat (called extra lean from M & S). This uses extra lean beef mince but with the addition of chopped cooked beetroot/cooked beets, which gives it a deep rosy colour, not unlike corned beef. You could substitute chicken or vegetable mince to reduce the fat content further.
Serve with a colourful selection of fresh vegetables in season for a comforting family main meal dish.
MOCK ‘CORNED BEEF’ HASH
500g/1lb extra lean minced/ground beef
1 medium onion, chopped
6 tbsp/1/2 cup passata/creamed tomatoes
1 large cooked beetroot/cooked beets, peeled and chopped
salt and freshly ground black pepper
750g/11/2 lb cooked mashed potato
3 tbsp breadcrumbs
1 tbsp grated Parmesan cheese
1. Preheat the oven to 200 C/400 F/gas mark 6.
2. Cook the beef in a large non-stick pan until browned. Add the onion and cook for a further 5 minutes.
3. Add the passata, beetroot and salt and pepper to taste, cover and cook over a gentle heat for 25-30 minutes until tender. Transfer to an ovenproof dish.
4. Spread the mashed potato over the top to cover. Mix the breadcrumbs with the Parmesan and sprinkle over the top.
5. Cook in the oven for about 30 minutes until golden and crispy. Serve hot with freshly cooked seasonal vegetables.
WLS PORTION: 1/2
* Suitable for freezing
PROTEIN: 32.3 g
CARBOHYDRATE: 42 g
FAT: 6.5 g
Image copyright of Bariatric Cookery (UK) Ltd