Hot Corned Beef-Potato Hash

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

Preparation

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.