Description
A savory dish featuring corned beef, potatoes, and various spices, cooked to crispy perfection.
Ingredients
Scale
- 3 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- ½ large onion, (chopped)
- 2 cups corned beef, chopped ½-inch dice
- 2 teaspoons Worcestershire sauce
- 3–4 cloves garlic, (minced)
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- Salt and pepper to taste
- 1 pound russet potatoes, (peeled, chopped 1/2-inch dice)
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon smoked paprika
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with foil and lightly grease with cooking spray. Add potatoes, 1 tablespoon olive oil, ¼ teaspoon EACH salt, pepper, and smoked paprika. Toss until evenly coated then spread into a single layer.
- Bake for 18 minutes, or just until barely fork tender; remove from the oven and set aside.
- Meanwhile, chop corned beef, onions and garlic. If adding eggs to the skillet later, reduce oven temperature to 375 degrees F.
- Heat 3 tablespoons vegetable oil in a large cast iron skillet over medium-high heat. Once hot, add the roasted potatoes and spread into a single layer. Cook until crispy, flipping occasionally so they brown evenly. Once crispy, remove from the skillet. Drain all but 1 tablespoon oil from the skillet.
- To the remaining oil, melt 1 tablespoon butter over medium heat. Increase heat to medium-high and add onions (and bell pepper if using); cook until onions are softened, 3-5 minutes.
- Add the corned beef, garlic, Worcestershire sauce and all seasonings, stir to combine and cook for 1 minute. If you want the potatoes to stay extra crispy, add them at the very end; otherwise, stir them in now.
- Next, spread everything into an even layer in the pan and cook undisturbed for a couple minutes, then stir and repeat a couple times until the skillet is golden and crispy all over. Season to taste with salt and pepper.
Notes
- If you’d like to add eggs, do so right before serving.
- This recipe can be made with leftover corned beef for a quick meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop and Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg