Hot Corned Beef-Potato Hash

Name: 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

11 ingredients

3 steps

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

Directions

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; saute 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.