Description
A comforting, skillet-cooked dish with crispy potatoes, tender corned beef, and savory seasoning, perfect for any time of day.
Ingredients
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Corned beef, cooked and diced – 450 g (1 lb)
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Potatoes, peeled and diced – 600 g (about 4 medium potatoes)
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Yellow onion, finely chopped – 150 g (1 medium onion)
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Garlic cloves, minced – 6 g (2 cloves)
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Olive oil – 30 ml (2 tablespoons)
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Unsalted butter – 30 g (2 tablespoons)
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Salt – 5 g (1 teaspoon)
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Black pepper – 2 g (½ teaspoon)
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Paprika – 2 g (½ teaspoon)
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Dried thyme – 1 g (¼ teaspoon)
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Fresh parsley, chopped – 10 g (2 tablespoons, optional)
Instructions
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Boil diced potatoes in salted water for 6–8 minutes until just tender. Drain and let steam dry.
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Heat olive oil and butter in a large skillet over medium heat.
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Cook onion for 5–6 minutes until soft, then add garlic and cook 30 seconds.
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Add potatoes, season, and cook undisturbed until lightly crisp.
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Fold in corned beef, press gently, and cook until golden and crispy.
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Remove from heat, garnish with parsley, and serve hot.
Notes
For best texture, avoid stirring too often and use a wide skillet to allow even browning. Adjust seasoning to taste and serve immediately for maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes