Categories: Meals

Ingredients

• 5 tbsp. vegetable oil, divided
• 3/4 lb. deli corned beef, sliced 1/4 inch thick and chopped
• 2 cups chopped Yukon gold potatoes
• 1 cup quartered small Brussels sprouts
• 1 cup chopped red onion
• 1 cup chopped yellow or orange bell pepper
• 1 tsp kosher salt, divided
• 2 tbsp. chopped fresh chives
• 1 tbsp. stone-ground mustard
• 1 1/2 tsp apple cider vinegar
• 1 1/2 tsp clover honey
• 1 garlic clove, grated

Directions

1. In a 12-inch skillet, heat 1 tbsp. oil over medium-high heat. Add corned beef; cook, stirring occasionally, until browned, 3-4 minutes. Remove corned beef from skillet.

2. Heat 2 tbsp. oil in skillet over medium heat. Add potatoes; cook, stirring frequently, for 6 minutes. Add Brussels sprouts; cook, stirring frequently, until vegetables are browned and just tender, about 4 minutes. Add onion and bell pepper; cook, stirring frequently, until vegetables are tender, about 4 minutes. Stir in 1/2 tsp salt.

3. In a small bowl, whisk together chives, mustard, vinegar, honey, garlic, remaining 2 tbsp. oil and remaining 1/2 tsp salt. Stir corned beef and mustard mixture into vegetables in skillet; cook until heated through, about 2 minutes. Serve immediately.

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