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1 lb. corn beef shredded
1/2C cabbage shredded
2 Tbs. red pepper diced
1 Tbs. horseradish (creamstyle) to taste
1 Tbs. mustard
2 Tbs. fresh dill
3 Tbs. fresh parsley
2 oz. sour cream
frozen hashbrown potatoes
salt and pepper to taste
3 Tbs. olive oil
Saute cabbage, shallots, and red peppers in olive oil in large skillet over medium heat. In separate pan brown hashbrowns following package directions. Combine corned beef, shallots, cabbage and red pepper mixture, dill, parsley. Add sour cream. Heat corned beef mixture with hashbrowns. Divide onto 4 plates.
