St. Patrick's Day Recipe - Delicious!

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!

St. Patrick's Day Recipe

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!


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!