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
Heavenly Red Velvet Cinnamon Rolls
Wasn’t aware of this previously, but “Stabilized Whipped Cream” has truly transformed the game! My family constantly requests me to incorporate it now.
Cheesecake Fudge
“My mother-in-law buys these tablets even though she doesn’t have a dishwasher: Thanks to her tip, I also bought 1 pack for the whole year!”
Superior to French fries! Crispy, Tasty, and Quite Simple
THIS IS THE BEST CHICKEN SALAD
Raspberry Swirl Cookies
Tourtière (French Canadian Meat Pie)
Mini Pumpkin Pies
