Corned Beef & Cranberry Hash |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The make-ahead convenience of this deliciously different hash makes it a standby during the busy holiday season. Fresh cranberries bring sweet-tart flavor to a traditional breakfast dish. Ingredients:
2 cups cubed red potatoes |
2 cups cubed cooked corned beef |
1/2 cup fresh or frozen cranberries, thawed and chopped |
1/3 cup chopped onion |
1/4 cup chicken broth |
1 tablespoon minced fresh parsley |
1 tablespoon stone-ground mustard |
1 small garlic clove, minced |
1/4 teaspoon dried thyme |
1/4 teaspoon pepper |
1/8 teaspoon ground nutmeg |
5 tablespoons butter, cubed |
Directions:
1. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
2. In a large bowl, mash 1 cup potatoes. Stir in the corned beef, cranberries, onion, broth, parsley, mustard, garlic, thyme, pepper, nutmeg and remaining potatoes. Cover and refrigerate for 3 hours or overnight to allow flavors to blend.
3. In a large skillet, melt butter. Stir in meat mixture. Cook and stir over medium-high heat for 15-20 minutes or until lightly browned and heated through. Yield: 4 servings.
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