Corned beef-potato hash

Recipe Information

Ingredients

• 8 ounces thinly sliced lean deli corned beef

• 1 pound (about 8) small red potatoes, thinly sliced

• 1 cup (about 1 medium) leek, thinly sliced

• One 10-ounce bag angel hair coleslaw

• 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 black pepper

Directions

• Slice the corned beef into thin strips and set aside.

• In a large saucepan, add the potatoes and cover with water. Bring the water to a boil. After five minutes, add the leek and continue cooking for 2 additional minutes. Drain the potatoes and leeks and mix with the coleslaw in a large bowl. Set aside.

• Using a large nonstick skillet, heat the oil over medium heat. Sauté the corned beef for 2 minutes. Then add the vinegar, brown mustard, sugar, salt, garlic, and black pepper to the corned beef, and cook for an additional minute, stirring frequently. Top the potato mixture with the corned beef and vinaigrette, tossing until well blended. Allow the coleslaw to wilt, then serve immediately.

Nutrition (per serving)

• Calories: 218 cal

• Total fat: 6g

• Saturated fat: 2g

• Monounsaturated fat: 1g

• Polyunsaturated fat: 2g

• Cholesterol: 40mg

• Sodium: 913mg

• Carbohydrate: 29g

• Fiber: 4g

• Protein: 6g