CORNED BEEF & CRANBERRY HASH

Corned Beef & Cranberry Hash image

The make-ahead convenience of this deliciously different hash makes it a standby during the busy holiday season. Fresh cranberries bring sweet-tart flavor to a traditional breakfast dish.

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

2 cups cubed red potatoes
2 cups cubed cooked corned beef
1/2 cup fresh or frozen cranberries, thawed and chopped
1/3 cup chopped onion
1/4 cup chicken broth
1 tablespoon minced fresh parsley
1 tablespoon stone-ground mustard
1 small garlic clove, minced
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
5 tablespoons butter, cubed

Steps:

Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain., In a large bowl, mash 1 cup potatoes. Stir in the corned beef, cranberries, onion, broth, parsley, mustard, garlic, thyme, pepper, nutmeg and remaining potatoes. Cover and refrigerate for 3 hours or overnight to allow flavors to blend., In a large skillet, melt butter. Stir in meat mixture. Cook and stir over medium-high heat for 15-20 minutes or until lightly browned and heated through.

Nutrition Facts : Calories 342 calories, Fat 26g fat (13g saturated fat), Cholesterol 94mg cholesterol, Sodium 893mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 13g protein.