Ingredients
Scale
- ½ pound corned beef (preferably shredded, but diced is fine)
- ½ pound potatoes (red potatoes, cut in ½" dice)
- 1 small onion (diced)
- 2 tablespoons olive oil (divided)
- Salt and pepper (to taste)
- 1–2 eggs (fried or poached per person)
- Chopped parsley (for garnish)
- Hot sauce (optional, for added spice)
Instructions
- Boil the diced potatoes for 10 minutes until tender; drain and dry them.
- Sauté diced onion in olive oil until translucent, about 3-4 minutes, then set aside.
- Heat olive oil and crisp the potatoes, about 4-5 minutes on one side, then flip for another 10-13 minutes.
- Combine browned potatoes with corned beef and onions, heating through until everything is crispy.
Notes
Ensure potatoes are thoroughly dried for maximum crispiness.
Avoid overcrowding the skillet for even cooking.
Try different proteins or vegetables for variations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 800
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 18
- Cholesterol: 200