- 4
- 15 mins
- 45 mins
Ingredients
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 onion, diced
- 1 Cup Green Pepper Diced
- 2 cups diced corned beef
- 2 teaspoons Worcestershire sauce
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
- 1 pound russet potatoes, diced
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Kosher salt and freshly ground black pepper, to taste
Preparation
Step 1
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, thyme, oregano and basil; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and bake for 18-20 minutes, or until golden brown and crisp; set aside.
Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic. green pepper and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
Stir in corned beef and cook, stirring frequently, until slightly browned, about 3 minutes. Stir in potatoes and Worcestershire until the potatoes are evenly browned, about 4-5 minutes; season with salt and pepper, to taste.
This looks like a natural to try in the next couple of days. I’ll try to be good and make sure there are leftovers from tonight’s corned beef and cabbage.
Love your recipes — Since it’s St. Paddy’s Day I’m gonna give this one a try
I made this tonight and the family loved it. I bought thick cuts of corned beef from the deli and diced it up. Since I was really short on time, I used frozen diced hash brown potatoes. I still added the spices to the potatoes as stated in the recipe but just sautéed them in a pan instead of roasting the potatoes. Served it up with a fried egg on top, yum!! Thank you for another great recipe!!
Will need to make this recipe for breakfast and thank you for sharing.
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