This Corned Beef Dinner recipe was emailed to me from me dear 'ole Ma. I thought you might like to try it too. Everyone who has tasted it agrees, it's worth the extra effort. I like to make a double batch. It keeps well and makes great leftovers!
I posted this last year on St. Patrick's Day, but I realize it didn't give folks enough time to get the ingredients and prepare it for the holiday, so here for your dining pleasure is this wonderful recipe with a twist on a traditional feast!
Delicious Corned Beef Hash
8 ounces thinly sliced lean deli corned beef (I used 3/4, could use a lb.)
1 lb. small red potatoes - about 8 potatoes,thinly sliced (I used regular potatoes)and 4 med. carrots, thinly sliced
1 cup thinly sliced leek or green onions (I used scallions)
1 10 oz bag angel hair slaw (I used a 16 oz. bag of precut/washed coleslaw)
1 tablespoon vegetable oil
6 tablespoons red wine vinegar ( I adjusted all ingredients to taste.)
2 teaspoons. spicy brown mustard (I used Dijon.)
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
Cut corned beef slices crosswise into thin strips; set aside Place potatoes and carrots in a large saucepan. cover with water, bring to a boil. Cook 5 minutes. Add leek or green onion and cook an additional 2 min. Drain well. Combine potato mixture and slaw in a bowl, toss well, set aside. Heat oil in a large nonstick skillet over med. heat. Add corned beef, sauté 2 min. Add vinegar and next 5 ingredients. (vinegar through pepper) cook 1 to 2 minutes, stirring frequently. Pour vinaigrette over potato mixture, toss until well blended and wilted. Serve immediately. I like it served with mustard or vinegar. Hope you like it too!
Calories per serving - 218.
I've been making this for several years now and we like it better than cooking corned beef from scratch. Happy St. Patty's day to all you lassies and laddies!