Hot Corned Beef-Potato Hash

Cooking Light
4 servings (serving size: 2 cups)


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8 ounces thinly sliced lean deli corned beef
1 pound small red potatoes (about 8 potatoes), thinly sliced
1 cup thinly sliced leek (about 1 medium)
1 (10-ounce) bag angel hair slaw
1 tablespoon vegetable oil
6 tablespoons red wine vinegar
2 teaspoons spicy brown mustard
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper


Cut corned beef slices crosswise into thin strips; set aside.

Place potatoes in a large saucepan. Cover with water; bring to a boil. Cook 5 minutes. Add leek; cook an additional 2 minutes. Drain well. Combine potato mixture and slaw in a bowl; toss well. Set aside.

Heat oil in a large nonstick skillet over medium heat. Add corned beef; sauté 2 minutes. Add vinegar and next 5 ingredients (vinegar through pepper); cook 1 minute, stirring frequently. Pour vinaigrette over potato mixture; toss until well-blended and wilted. Serve immediately.

Created date

March 1997

Nutritional Information

Calories 218
Caloriesfromfat 24 %
Fat 5.9 g
Satfat 1.7 g
Monofat 1 g
Polyfat 1.8 g
Protein 5.9 g
Carbohydrate 28.7 g
Fiber 4.2 g
Cholesterol 40 mg
Iron 2.6 mg
Sodium 913 mg
Calcium 68 mg