Corned Beef and Root Vegetable Hash
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Martha Stewart Living, April 2007
- Yield Serves 4 to 6
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Ingredients
- 3 1/2 cups homemade or low-sodium store-bought chicken stock
- 8 ounces Yukon gold potatoes, peeled and cut into 1/2-inch dice
- 8 ounces carrots, peeled and cut into 1/2-inch dice
- 8 ounces parsnips, peeled and cut into 1/2-inch dice
- 8 ounces turnips, peeled and cut into 1/2-inch dice
- 3 tablespoons olive oil
- 1 small onion, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
- 8 ounces corned beef, cut into 1/2-inch dice
- 2 tablespoons grainy mustard
- 4 to 6 eggs, fried (or cooked any style)
- Freshly ground pepper
Directions
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Bring stock, potatoes, carrots, parsnips, and turnips to a boil in a large saucepan. Reduce heat, and simmer until just tender, about 6 minutes. Drain, reserving 1/2 cup liquid; set aside.
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Meanwhile, heat oil in a large non-stick skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 6 minutes. Add vegetables and the reserved 1/2 cup cooking liquid. Cook, stirring occasionally, until vegetables are browned, about 25 minutes. Stir in corned beef and mustard. To serve, top with eggs, and season with pepper.
Corned Beef and Root Vegetable Hash
Russell's Saturday Brunch
Nutritious and Delicious!