Hot Corned Beef-Potato Hash

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 218
  • Calories from fat: 24%
  • Fat: 5.9g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1.8g
  • Protein: 5.9g
  • Carbohydrate: 28.7g
  • Fiber: 4.2g
  • Cholesterol: 40mg
  • Iron: 2.6mg
  • Sodium: 913mg
  • Calcium: 68mg


  • 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


  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.
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