Recipes:
**Corned Beef Hash**
**INGREDIENTS**
2 tablespoons
vegetable oil
1 large onion,
chopped
1 cup frozen sliced
carrots
1 large potato, cubed
2 pounds corned
beef, cubed
(about 3 cups)
**SERVES 6**
**Make Ahead**
You can make this dish up to
12 hours ahead. Refrigerate
until ready to reheat in a
nonstick skillet.
**VARIATION**
For more color
and vitamins, add
a chopped green
bell pepper during
step 1.
**1** Heat oil in a large
skillet over medium-
high heat; add onion.
Cook, stirring occasionally,
until onion is tender, about
5 minutes.
**2** Meanwhile, bring
carrots and ½ cup
water to a boil in a small
saucepan. Boil for
3 minutes; drain. Add
to skillet.
**3** Place potato in a
medium saucepan
with enough water to
cover. Boil until potato is
tender, about 5 minutes;
drain. Add to skillet.
**4** Add corned beef to
skillet; stir to combine.
Cook, pressing down on
mixture with a spatula,
for 15 minutes or until
browned on the bottom.
Invert onto a serving plate.
Make It Quicker
• You can save time
by cooking the carrots
and potato together in
one large saucepan for
5 minutes.
