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
BEEF AND CHEESE MEXICAN SANCHILADAS
This recipe was everything! Everyone ate 3 of these rolls!
CHICKEN RANCH MACARONI AND CHEESE
Irresistible Indulgence: Fudgy Brownie Cookies Recipe
Reba McEntire, aged 68, faces backlash over her latest hairstyle
CAJUN SHRIMP AND STEAK ALFREDO PASTA
An antique that has produced dilemmas
Mix vinegar, lemon and medical oil, you can removes calcium deposits, clean stainless steel faucets quickly and shiningly !
Linguine Scampi with White Wine
