Authentic home cooking from Japan, with US measurements. 
Perfect with Wine: Potato and Corned Beef
The classic combination of potatoes and corned beef is elevated with the tang of whole grain mustard for a grown-up taste. Great for bruschetta or lunchboxes! The origin of this recipe: I've loved corned beef since I was young, so I've been eating it for years.
Perfect with Wine: Potato and Corned Beef
The classic combination of potatoes and corned beef is elevated with the tang of whole grain mustard for a grown-up taste. Great for bruschetta or lunchboxes! The origin of this recipe: I've loved corned beef since I was young, so I've been eating it for years.
Open in Cookpad AppSteps
- 1
Cut the potato into bite-sized pieces and break up the corned beef with a fork.
- 2
Boil the potato until cooked through, then drain and lightly sauté to make fluffy potatoes.
- 3
While the potatoes are still warm, mix in all the ingredients. The heat from the potatoes will melt the fat in the corned beef, making it easier to mix.
- 4
For extra flavor, sprinkle with basil if desired.
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