Slow Cooker Corned Beef Hash
A simple filling and delicious slow cooker family meal
Servings: 4
Ingredients
- 1 medium red onion, diced
- 1 large carrot, peeled and diced
- 2 large white potatoes, peeled and cut into 1″ (2.5cm) cubes
- 400 g tin of chopped tomatoes
- 1 beef stock cube
- 1 tsp Worcestershire sauce
- ½ tsp fine sea salt or to taste (see recipe notes)
- 1 tsp ground black pepper or to taste
- 1 tsp mixed dried herbs (optional)
- 2 tsp Dijon mustard (optional)
- 1 tsp sugar (see recipe notes)
- 500 ml boiling water
- 340 g tin of corned beef
- 100 g peas, defrosted (optional)
- Chopped parsley, to serve (optional)
Instructions
- Add the chopped vegetables, tomatoes, crumbled stock cube and flavourings to the slow cooker pot.
- Pour over the hot water, give it a good mix. Cover with lid and cook on High for 4 to 4½ hours.
- Check that the vegetables are now tender. Cut the corned beef into quarters and add to the pot. Plus add the peas, if using. Cover again and cook for a further 30 minutes.
- Serve with some parsley sprinkled over. And with some crusty bread, to mop up the tomato sauce.
Notes
- I used Princes reduced salt corned beef (30% less salt than their usual corned beef) in this slow cooker corned beef hash recipe. So if you’re using the regular version, you may want to adjust the salt accordingly.
- And I included a bit of sugar in this recipe, to counteract the acidity from the chopped tinned tomatoes.
- I made this corned beef hash UK recipe in a Morphy Richards Accents Sear and Stew 3.5 L Slow Cooker (See my review).