Corned Beef and Root Vegetable Hash

Name: Corned Beef and Root Vegetable Hash
Ingredients: 3.5 cups homemade or low-sodium store-bought chicken stock; 8 ounces Yukon gold potatoes, peeled and cut into ½-inch dice; 8 ounces carrots, peeled and cut into ½-inch dice; 8 ounces parsnips, peeled and cut into ½-inch dice; 8 ounces turnips, peeled and cut into ½-inch dice; 3 tablespoons olive oil; 1 small onion, halved lengthwise, then cut crosswise into ¼-inch-thick slices; 8 ounces corned beef, cut into ½-inch dice; 2 tablespoons grainy mustard; 4 to 6 eggs, fried (or cooked any style); Freshly ground pepper

2.4

(12)

1 Review

By

Martha Stewart Editors

Updated on October 8, 2019

Servings:

6

This updated take on corned beef hash calls for several types of diced root vegetables, caramelized onions, and tangy grainy mustard. Topped with a fried egg, it's enjoyable as breakfast or supper.

Ingredients

3 ½ cups homemade or low-sodium store-bought chicken stock
8 ounces Yukon gold potatoes, peeled and cut into ½-inch dice
8 ounces carrots, peeled and cut into ½-inch dice
8 ounces parsnips, peeled and cut into ½-inch dice
8 ounces turnips, peeled and cut into ½-inch dice
3 tablespoons olive oil
1 small onion, halved lengthwise, then cut crosswise into ¼-inch-thick slices
8 ounces corned beef, cut into ½-inch dice
2 tablespoons grainy mustard
4 to 6 eggs, fried (or cooked any style)
Freshly ground pepper

Directions

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.
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.