Follow the rainbow and find… Corned Beef Hash?

By JoanD

Ingredients

• 1/2 pound red skin potatoes, diced into 1/2 inch pieces
• 1/2 pound carrots, peeled and diced into 1/2 inch pieces
• 1/2 pound parsnips, peeled and diced into 1/2 inch pieces
• 1 yellow pepper, cut into 1/2 inch slices
• 1/2 pound turnips, peeled and cut into 1/2 inch cubes
• 6 tbsp. extra virgin olive oil (separate measures)
• 1 small onion, diced
• 10 oz. of corned beef, cut into 1/2 inch pieces
• Salt and pepper

Details

Servings 1
Adapted from lgusblog.com

Preparation

Step 1

TIPS, IDEAS AND MORE TO MAKE LIFE GOOD

Looking to tap into the luck of the Irish? It may not be a leprechaun’s pot of gold, but it sure is delicious. To celebrate St. Paddy’s Day, Chef Brian shares his traditional Corned Beef Hash recipe.

Preheat an oven to 400 °F

Combine the potatoes, carrots, parsnips, pepper, and turnips into a large bowl and toss with 4 tbsp. of olive oil and salt & pepper

Place the tossed vegetables on a baking sheet and roast until deeply colored and cooked through—about 1 hour

Warm a large sauté pan over medium heat and sweat the onions in the remaining 2 tbsp. olive oil

Add the corned beef to the sauté pan, as well as the roasted vegetables and gently warm through; check for seasoning

Portion the hash onto six serving plates and serve with buttermilk biscuits.