Parboil the Potatoes: Bring a pot of water to a boil, add the diced potatoes, and cook for 5 minutes. Drain and set aside.
Sauté the Vegetables: In a large skillet over medium heat, melt 1 tbsp of butter. Add the chopped onion and bell pepper, cooking until they are soft and translucent, about 3-4 minutes.
Add the Potatoes and Corned Beef: Add the remaining butter, then the diced potatoes. Cook for 5-7 minutes, stirring occasionally, until the potatoes are golden and crispy. Add the corned beef, salt, and pepper, and cook until everything is well combined and heated through, about 5 more minutes.
Serve: Garnish with fresh parsley and serve hot. Top with a fried egg if desired for an extra hearty breakfast.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 320 kcal per serving | Servings: 4 servings
Greek Chicken Gyros
This is the only cake I’ll eat during Christmas time! It’s that good and easy!
This recipe is wonderful! Didn’t need to change a thing!
Spicy Cajun Shrimp & Grits: A Louisiana Party Favorite
You’ll love this recipe! It tastes even better the day after… if you can stand to wait!
Smothered Cheesy Baked Chicken with Mushrooms (Low Carb)
Mango Japanese Cheesecake Recipe
The trick to leave the stove like new in 5 minutes
The Most Common Reason Couples Stop Having Sex
