Shelly's Recipe

HOT CORNED BEEF AND POTATO HASH

Category: Breakfast and Brunch

8 oz thinly sliced lean corned beef
1 lb small red potatoes, thinly sliced
1 cup thinly sliced onion or leek
1 (10 oz) bag shredded cabbage
1 tbsp vegetable oil
6 tbsp red wine vinegar
2 tsp spicy brown mustard
1 tsp sugar
1/2 tsp salt, pepper and garlic powder

Cut meat crosswise into thin strips; set aside. Place potatoes in a large saucepan. Cover with water; bring to a boil. Cook 5 minutes. Add onion, cook 2 more minutes. Drain well.

Combine potato mixture and slaw in a large bowl; toss well. Set aside.

Heat oil in a large skillet. Add beef and saute 2 minutes. Add vinegar and next 5 ingredients; cook 1 minute. Stir frequently. Pour vinaigrette over potato mixture; toss until well blended and wilted. Serve immediately. Serves 4