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Corned Beef & Cranberry Hash

 Corned Beef & Cranberry Hash
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.
4 ServingsPrep: 30 min. + chilling Cook: 15 min.

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.

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Corned Beef & Cranberry Hash (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.