If you ever have leftover corned beef (I usually don’t!), this is a delicious, rustic, weeknight dinner.

3 cups chopped potatoes, boiled and drained

3 cups chopped cooked corned beef (you can chop deli slices if you like)

½ cup chicken broth

2 tablespoons spicy brown mustard

1 onion, chopped

2 cloves garlic, minced

¼ teaspoon black pepper

½ cup (1 stick) margarine

In a large bowl, mash potatoes slightly and mix with all the remaining ingredients. Heat the margarine in a large skillet over medium-high heat. Add hash and cook, stirring and turning frequently, until browned – 10 to 15 minutes. Dig in!

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!