Grandma Richter’S Corned Beef Hash: Approx 2 “Syns” Per Serving - cooking recipe

Ingredients

5 large potatoes (just over 1lb about 700g, peeled and chopped into 2 inch chunks)
3 -4 large carrots (about 400g, peeled and chopped into 1 inch chunks)
2 large onions (peeled and chunkily chopped)
low-fat cooking spray
1/2 tablespoon tomato paste
500 ml water
2 beef bouillon cubes
1 (340 g) corned beef (tinned chopped into 1 inch chunks)

Preparation

First things first put your corned beef in the fridge, this will make it easier to cube later.
In a large sauce pan gently fry the onion in the low fat cooking spray for a couple of minutes, add the potatoes and the carrots, continue to cook for a further 3 minutes.
Pour enough water over these vegetables to just cover them, crumble in your oxo cubes and add the tomato paste, stir well to dissolve. Bring pan contents to a low simmer, partially cover pan with lid and cook for approximately 20-25 minutes until carrots and potatoes are tender.
Get the corned beef from fridge dice into chunks and add to the pan, heat through for a further 5 minutes (the corned beef will disintegrate a bit).
Serve with pickled beetroot ( I don't do this as I'm not into pickles, all the family do however).