Reciped for Corn Beef Hash – Our Tasty Take On It!

Low-Syn Corn Beef Hash – Slimming World Friendly!

I’m a big fan of corn beef hash. Whether that’s for breakfast, lunch, or dinner, it’s a meal that just works and gives you that hearty warming feeling. You know the one I’m talking about!

While corn beef hash is great for every meal (and it really is!), that means there are so many recipes out there. 

That’s not a bad thing, I’m the first to admit that I love changing up the recipe but when it comes to Slimming World, it’s nice to know how many syns a portion is.

Portions: 4

Syns per portion: 1

Cooking time: 60 minutes


  • 600g baby potatoes, halved
  • 1 diced onion
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 225g corn beef, canned
  • 4 spring onions, sliced
  • Salt and pepper
  • Cooking spray oil


Step 1:

Preheat your oven to 200c (180c for fan). 

While this is heating up, place the potatoes & water in a pan and bring to a boil. Once boiling, turn off the heat and leave them in the water for around five minutes. 

Step 2:

When the five minutes is up, drain the potatoes, pat them dry, and put them on a baking sheet. Spray some cooking oil onto them and add a touch of salt and pepper for seasoning. 

Pop them in the oven for around 25 – 30 minutes. This should see that they turn golden.

If that’s the case, remove them from the oven and flatten the potatoes down gently using the back of a fork.

Step 3:

Now it’s time for the onions! 

Add some spray oil to a frying pan. Once it’s heated then add the onion and fry them until they are translucent. 

Step 4:

Add the corn beef and peppers to the pan. Break up the corn beef into smaller pieces and fry these off for a few minutes.

Step 5:

Now it’s time to start putting it all together! Add the potatoes and spring onions into the pan. 

Gently season everything and flatten down everything into the pan. A hash space should start to form!

Step 6:

Once everything is flattened down, reduce the heat. This gives everything time to brown. Leave it to work its magic for around 4 – 5 minutes. 

After this time, pop it under the grill, this will give it a nice golden crispy top! 

Remove from the grill, split it into four portions and enjoy! 

What To Do With Leftover Corn Beef Hash

As remarkable as it is, sometimes all the corn beef hash doesn’t get eaten in one sitting. So what else can you do with it to make the second round just as delicious as the first?

Frittata is the answer! 

Take your yummy leftover hash and place it in an ovenproof pan. Lightly warm it up on the hob, taking the opportunity to spread it out evenly. 

Whilst it’s warming up, whisk an egg or two up (depending on how much you have leftover) – don’t forget to season the egg! 

Pour the egg in once you’re happy with the whisking. 

Give it time to set underneath and then pop the pan under the grill.

Leave it for a few minutes until it’s golden. 

Then tuck in!

What Do You Serve With Corn Beef Hash?

Nothing! It’s a great, tasty meal on its own. With the addition of peppers and spring onions, it makes for a filling meal. 

If you are feeling a bit cheeky and fancy a treat, then serving a corn beef hash with eggs always goes down a storm. Fried or poached are my two favourites. 

Delicious yolk oozing out. Yeah, that’s what it’s all about!

What Ingredients For A Corn Beef Hash

As I mentioned earlier, corn beef hash has so many different recipes, it feels like almost anything goes.

Let’s be honest, almost anything can! Before my Slimming World days, I would put a can of cider in my corn beef hash. Whilst it was very delicious, it wasn’t the most weight-loss-friendly concept I’d ever thought of! 

Potatoes are something that features in pretty much every corn beef hash. Baby potatoes are a favourite of mine as they seem to add to the flavour of the dish, rather than being something to fill it out.

Cooking the potatoes before they go into the hash is a way to be certain that you’re going to get that golden colour. 

One time-saving trick (‘trick’ is a bit of an exaggeration, it’s just what I do!) is to cook the potatoes the night before. 

I then let them sit in the water overnight. 

The next day I just have a simple one-pot meal to prepare. 

Adding red and green peppers is something I’ve come to love. It gives it a nice attractive colour to the hash, that you don’t often find. Not to mention that the red pepper gives a nice sweetness. 

Salt and pepper are all you need for seasoning. Anything else will take away from the good flavours of the hash itself. 

The important question is, do you have room for dessert?

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