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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Have a St. Pattyâs encore! This one-pot meal from our Test Kitchen combines Irish favorites, like corned beef and potatoes, to create a satisfying dish. Leftovers never tasted better! Ingredients:
1/2 cup chopped onion |
2 tablespoons butter |
3 cups cubed peeled potatoes |
1 can (14-1/2 ounces) beef broth |
1 cup chopped carrots |
1/2 teaspoon salt |
1/4 teaspoon pepper |
6 ounces cooked corned beef brisket, chopped (about 1-1/2 cups) |
2 tablespoons minced fresh parsley |
1 cup (4 ounces) shredded swiss cheese |
Directions:
1. In a large skillet, saute onion in butter until tender. Stir in the potatoes, broth, carrots, salt and pepper. Bring to a boil. Reduce heat to medium; cover and cook for 20-25 minutes or until vegetables are tender and most of the liquid is absorbed.
2. Stir in corned beef and parsley; heat through. Sprinkle with cheese. Remove from the heat. Cover and let stand for 5 minutes or until cheese is melted. Yield: 4 servings.
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