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Corned Beef & Cranberry Hash Recipe

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.

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Corned Beef & Cranberry Hash Recipe

Prep: 30 min. + chilling Cook: 15 min.

Yield: 4 Servings

30 15 45

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

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.
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.
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.

Nutritional Facts 1 cup equals 342 calories, 26 g fat (13 g saturated fat), 94 mg cholesterol, 893 mg sodium, 16 g carbohydrate, 2 g fiber, 13 g protein.

Originally published as Corned Beef & Cranberry Hash in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p30