Corned Beef And Root Vegetable Hash

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
421
FAT
80%
CHOL
119%
SOD
66%

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Ingredients for 4 servings

3 1/2 cups homemade or low-sodium store-bought chicken stock

8 ounces Yukon gold potatoes, peeled and cut into 1/2-inch dice

8 ounces carrots, peeled and cut into 1/2-inch dice

8 ounces parsnips, peeled and cut into 1/2-inch dice

8 ounces turnips, peeled and cut into 1/2-inch dice

3 tablespoons olive oil

1 small onion, halved lengthwise, then cut crosswise into 1/4-inch-thick slices

8 ounces corned beef, cut into 1/2-inch dice

2 tablespoons grainy mustard

4 to 6 eggs, fried (or cooked any style)

Freshly ground pepper

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