St. Patrick’s day is right around the corner! I know I plan on making Sean’s Favorite Baked Corned Beef with a side of Cabbage. I usually make reuben sandwiches with the leftover corned beef, but this year I was thinking about making a hash instead! Check out this recipe from Martha Stewart.
3 1/2 cups low-sodium chicken broth
8 oz yukon gold potatoes, peeled and cut into 1/2 inch dice
8 oz carrots, peeled and cut into 1/2 inch dice
8 oz parsnips, peeled and cut into 1/2 inch dice
8 oz turnips, peeled and cut into 1/2 inch dice
3 Tbsp olive oil
1 small onion, halved and sliced into 1/4 inch slices
8 oz corned beef, cut into 1/2 inch dice
2 Tbsp grainy mustard
4-6 eggs, fried (or any method you prefer)
freshly ground pepper
1. Bring chicken broth, potatoes, carrots, parsnips, and turnips to a boil in a large pot. Reduce heat, and simmer until tender, about 6 minutes. Drain, reserving 1/2 cup of the liquid.
2. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring occasionally until softened, about 6 minutes. Add vegetables and 1/2 cup reserved liquid. Cook, stirring occasionally, until vegetables are browned, about 25 minutes. Stir in corned beef and mustard. Serve topped with eggs, and season with pepper.
Yield: 6 servings