Ingredients
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
Preparation
Bring stock, potatoes, carrots, parsnips, and turnips to a boil in a large saucepan. Reduce heat, and simmer until just tender, about 6 minutes. Drain, reserving 1/2 cup liquid; set aside.
Meanwhile, heat oil in a large non-stick skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 6 minutes. Add vegetables and the reserved 1/2 cup cooking liquid. Cook, stirring occasionally, until vegetables are browned, about 25 minutes. Stir in corned beef and mustard. To serve, top with eggs, and season with pepper.
