Corned Beef and Vegetables
4 lb corned beef with spice packet
1 medium onion
3 large carrots
6 red potatoes
2 (12-oz) bottles dark beer
1 cup vegetable broth
CALORIES (per 1/8 recipe) 300kcal; FAT 16g; CHOL 85mg; SODIUM 970mg; CARB 15g; FIBER 2g; PROTEIN 17g; VIT A 80%; VIT C 15%; CALC 2%; IRON 10%
Other Preparation Methods
Leftovers: Preheat large sauté pan on medium-high 1-2 minutes. Place 4 tablespoons butter and 1 cup chopped onions in pan; cook and stir 2-3 minutes or until tender. Stir in 1 (20-oz) bag diced potatoes, 1 lb chopped, cooked corned beef, and 1 teaspoon seasoned salt. Press mixture down with spatula to flatten. Reduce heat to low; cook 10-12 minutes or until bottom is browned. Turn mixture over; repeat cook time.
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Recipe Version FRM0029