I don't make corned beef hash any more, since discovering Corned Beef Stew. If interested, it is 2.5 syns on Slimming World.
I don't cook it for as long as the recipe says though - I usually add the corned beef at the same time as the potatoes
Recipe and photo from vicki-kitchen.blogspot.com
Ingredients list
340g can corned beef, cut into cubes
6 large carrots (peeled and diced)
680g peeled potatoes (diced)
1 large swede ( peeled and diced)
2 large onions (chopped
1.5 litres beef stock (from a cube is fine)
1 teaspoon dried sage
1 teaspoon dried thyme
Salt and pepper
Instructions
In a large saucepan place the onions, carrots and swede, beef stock and herbs and bring to the boil. Reduce the heat and simmer for 20-30 minutes until the vegetables are softened.
Add the potatoes and cook for another 20 minutes then add the corned beef and simmer for another 30 minutes.
Add more beef stock if it is too thick and keep stirring now and again, season with salt and pepper to taste.
Keep cooking until stew is thick and vegetables and potatoes are soft.