Description
A warm, hearty breakfast combining savory corned beef with crispy potatoes and onions.
Ingredients
- 1 to 1½ cups corned beef (canned or leftover cooked, shredded or diced)
- 2 cups potatoes (Yukon Gold or red, diced into small cubes)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon cooking oil (vegetable or olive oil)
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare all ingredients by dicing the potatoes, chopping the onion, and mincing the garlic.
- Heat butter and oil in a large skillet over medium heat.
- Add the diced potatoes and cook while stirring occasionally until golden and tender, about 10 to 12 minutes.
- Push the potatoes to the side of the skillet and add onions and garlic, cooking until soft.
- Stir in corned beef and cook for about 5 more minutes until heated and slightly crispy.
- Season with salt and black pepper, mix well, and garnish with parsley if desired.
- Serve immediately for the best texture.
Notes
Using fresh ingredients enhances flavor. Consider a cast iron skillet for the best crust.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American