Reviews        Add Rating & Review     12 Ratings   5 star values:        0    4 star values:        1    3 star values:        5    2 star values:        4    1 star values:        2                Martha Stewart Member     Rating: 3.0 stars       01/13/2020   Had parsnips, or I tried this. Parsnips take a long time to cook compared to potatoes and carrots. That turned out to be a good thing because they added texture. Not as wonderful as classic hash with only potatoes and onions, but definitely glad I tried it.

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Gallery Corned Beef and Root Vegetable Hash Recipe Summary Servings: 6

Ingredients Ingredient Checklist 3 1/2 cups homemade or low-sodium store-bought chicken stock 8 ounces Yukon gold potatoes, peeled and cut into 1/2-inch dice 8 ounces carrots, peeled and cut into 1/2-inch dice 8 ounces parsnips, peeled and cut into 1/2-inch dice 8 ounces turnips, peeled and cut into 1/2-inch dice 3 tablespoons olive oil 1 small onion, halved lengthwise, then cut crosswise into 1/4-inch-thick slices 8 ounces corned beef, cut into 1/2-inch dice 2 tablespoons grainy mustard 4 to 6 eggs, fried (or cooked any style) Freshly ground pepper

Gallery Corned Beef and Root Vegetable Hash

Recipe Summary Servings: 6

Corned Beef and Root Vegetable Hash

Corned Beef and Root Vegetable Hash

Corned Beef and Root Vegetable Hash

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 3 1/2 cups homemade or low-sodium store-bought chicken stock 8 ounces Yukon gold potatoes, peeled and cut into 1/2-inch dice 8 ounces carrots, peeled and cut into 1/2-inch dice 8 ounces parsnips, peeled and cut into 1/2-inch dice 8 ounces turnips, peeled and cut into 1/2-inch dice 3 tablespoons olive oil 1 small onion, halved lengthwise, then cut crosswise into 1/4-inch-thick slices 8 ounces corned beef, cut into 1/2-inch dice 2 tablespoons grainy mustard 4 to 6 eggs, fried (or cooked any style) Freshly ground pepper

Directions

Bring stock, potatoes, carrots, parsnips, and turnips to a boil in a large saucepan. Reduce heat, and simmer until just tender, about 6 minutes. Drain, reserving 1/2 cup liquid; set aside.

Meanwhile, heat oil in a large non-stick skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 6 minutes. Add vegetables and the reserved 1/2 cup cooking liquid. Cook, stirring occasionally, until vegetables are browned, about 25 minutes. Stir in corned beef and mustard. To serve, top with eggs, and season with pepper.

Reviews

 Add Rating & Review     12 Ratings   5 star values:        0    4 star values:        1    3 star values:        5    2 star values:        4    1 star values:        2        

   Martha Stewart Member     Rating: 3.0 stars       01/13/2020   Had parsnips, or I tried this. Parsnips take a long time to cook compared to potatoes and carrots. That turned out to be a good thing because they added texture. Not as wonderful as classic hash with only potatoes and onions, but definitely glad I tried it.

Reviews

Add Rating & Review     12 Ratings   5 star values:        0    4 star values:        1    3 star values:        5    2 star values:        4    1 star values:        2

Add Rating & Review

12 Ratings 5 star values: 0 4 star values: 1 3 star values: 5 2 star values: 4 1 star values: 2

12 Ratings 5 star values: 0 4 star values: 1 3 star values: 5 2 star values: 4 1 star values: 2

12 Ratings 5 star values: 0 4 star values: 1 3 star values: 5 2 star values: 4 1 star values: 2

  • 5 star values: 0 4 star values: 1 3 star values: 5 2 star values: 4 1 star values: 2

    Martha Stewart Member     Rating: 3.0 stars       01/13/2020   Had parsnips, or I tried this. Parsnips take a long time to cook compared to potatoes and carrots. That turned out to be a good thing because they added texture. Not as wonderful as classic hash with only potatoes and onions, but definitely glad I tried it.

    Martha Stewart Member

    Rating: 3.0 stars 01/13/2020

Had parsnips, or I tried this. Parsnips take a long time to cook compared to potatoes and carrots. That turned out to be a good thing because they added texture. Not as wonderful as classic hash with only potatoes and onions, but definitely glad I tried it.

Rating: 3.0 stars

All Reviews for Corned Beef and Root Vegetable Hash

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Corned Beef and Root Vegetable Hash

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest