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Hot Corned Beef-Potato Hash

Yield 4 servings (serving size: 2 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.