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This recipe was uploaded by Saltjunk
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.
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.