Corned Beef & Cranberry Hash

• 2 cups cubed red potatoes
• 2 cups cubed cooked corned beef
• 1/2 cup fresh or frozen cranberries, thawed and chopped
• 1/3 cup chopped onion
• 1/4 cup chicken broth
• 1 tablespoon minced fresh parsley
• 1 tablespoon stone-ground mustard
• 1 small garlic clove, minced
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 5 tablespoons butter, cubed

1. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
2. In a large bowl, mash 1 cup potatoes. Stir in the corned beef, cranberries, onion, broth, parsley, mustard, garlic, thyme, pepper, nutmeg and remaining potatoes. Cover and refrigerate for 3 hours or overnight to allow flavors to blend.
3. In a large skillet, melt butter. Stir in meat mixture. Cook and stir over medium-high heat for 15-20 minutes or until lightly browned and heated through.

potatoes, beef, frozen cranberries, onion, chicken broth, parsley, stoneground mustard, garlic, thyme, pepper, ground nutmeg, butter

Taken from www.tasteofhome.com/recipes/corned-beef-cranberry-hash/ (may not work)