members recipes

The Newfoundland Corned Beef & Cabbage (or Salt Junk Dinner as we called it) has always been a tradition at our house on Sundays. However, the best part of this fabulous dish was the leftovers that were made into a hash. There are many variations of this dish, depending on what type of vegetables you use. If you stick to the traditional root vegetables you will always end up with a superb meal. Usually this dish was prepared for lunch; however, I love it with fried or poached eggs with toast for breakfast. See below the ingredients used to make this extraordinary meal.

Ingredients
Yields – 4 servings

1 tbsp veg oil
1 med onion (diced)
1 cup corned beef (chopped)
1 cup potato (chopped)
1 cup carrot (chopped)
1 cup parsnip (chopped) (optional)
1 cup turnip (chopped)
1 cup cabbage (chopped)
¼ tsp pepper
4 eggs (fried sunny-side up)

Method
In a skillet, over low–medium heat, add oil. Sauté onion until light golden brown. Add corned beef and cook for approx 1 minute. Add remaining vegetables. Stir occasionally until hot. Season to taste. Serve with toasted homemade fresh bread. And don’t forget a good cup steeped tea.