Description
A crispy, savory skillet breakfast made with tender corned beef, golden potatoes, and aromatic vegetables. This classic comfort dish is perfect for weekend brunch or a hearty morning meal.
Ingredients
Scale
- 2 cups cooked corned beef, diced into ½-inch cubes
- 3 medium russet potatoes (about 1.5 pounds), peeled and diced
- 1 medium onion, finely diced
- 1 bell pepper, diced (optional)
- 2 cloves garlic, minced
- 3 tablespoons vegetable oil or butter
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: 2–4 eggs for serving
Instructions
- Place diced potatoes in a pot of cold salted water. Bring to a boil and cook for 3–4 minutes until slightly tender but still firm. Drain and pat dry.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and cook until translucent (3–4 minutes). Add bell pepper and garlic; cook 2 more minutes.
- Add remaining oil and potatoes to the skillet. Spread evenly and cook undisturbed for 5–6 minutes until golden brown. Flip sections and cook another 5 minutes.
- Add diced corned beef, paprika, thyme, salt, and pepper. Gently mix and press down with a spatula.
- Cook undisturbed for 3–4 minutes to develop a crispy crust. Flip portions and cook another 3–4 minutes.
- If desired, create wells and crack eggs into them. Cover and cook until eggs reach preferred doneness.
- Garnish with fresh parsley and serve hot.
Notes
- Dry potatoes thoroughly after parboiling to ensure crispiness.
- Use a cast-iron skillet for best browning results.
- Avoid stirring too frequently to allow a crust to form.
- Canned corned beef may be used; reduce added salt if using.
- Leftovers can be reheated in a skillet to restore crisp texture.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 75 mg