Hot Corned Beef-Potato Hash

Yield: 4 servings (serving size: 2 cups)

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

Preparation

Cut corned beef slices crosswise into thin strips; set aside.

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.

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.

Nutritional Information

Calories:

218 (24% from fat)

Fat:

5.9g (sat 1.7g,mono 1g,poly 1.8g)

Protein:

5.9g

Carbohydrate:

28.7g

Fiber:

4.2g

Cholesterol:

40mg

Iron:

2.6mg

Sodium:

913mg

Calcium:

68mg