Corned Beef Hash in a Hurry
Serves
4
Points per serving 7½
8 Savoy (or other green) cabbage leaves
1 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
1 red pepper, deseeded and sliced
720g cooked mashed potato
340g can corned beef, cubed
seasoning
Lightly cook 4 whole cabbage leaves in boiling water until just tender. Shred remaining cabbage leaves.
Meanwhile, heat oil in a large frying pan and add onion and garlic. Saute gently for 2 minutes, then add red pepper and cook, stirring, for 1 minute.
Add potatoes to frying pan and reheat them, cooking until lightly browned. Add corned beef and shredded cabbage. Cook for 3 or 4 minutes until mixture is piping hot. Season.
Drain cabbage leaves, transfer to warmed plates. Pile corned beef mixture on top and serve at once with other free veggies.
Points per serving 7½
8 Savoy (or other green) cabbage leaves
1 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
1 red pepper, deseeded and sliced
720g cooked mashed potato
340g can corned beef, cubed
seasoning
Lightly cook 4 whole cabbage leaves in boiling water until just tender. Shred remaining cabbage leaves.
Meanwhile, heat oil in a large frying pan and add onion and garlic. Saute gently for 2 minutes, then add red pepper and cook, stirring, for 1 minute.
Add potatoes to frying pan and reheat them, cooking until lightly browned. Add corned beef and shredded cabbage. Cook for 3 or 4 minutes until mixture is piping hot. Season.
Drain cabbage leaves, transfer to warmed plates. Pile corned beef mixture on top and serve at once with other free veggies.
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