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Categories:Viewed: 81 - Published at: 2 years ago
Ingredients
- 1 pound corned beef, chopped into 1/2 inch pieces
- 1/2 pound cooked Yukon gold potatoes, peeled and chopped into 1/2 inch pieces
- 1/2 pound cooked beets, peeled and chopped into 1/2 inch pieces
- 1/2 large onion, thinly sliced
- 2 tablespoons Canola oil
- salt and papper
- handful parsley, chopped
- pinch cayenne pepper
- Worcestershire sauce
Method
- Add the corned beef, potatoes, and beets and stir until well coated in the oil. Cook without stirring for about 5 minutes. Stir the contents and try to flip as many of pieces onto their other side. Cook for another 5 minutes without stirring. Turn the heat down to medium-low, stir again, and cook for another 7 minutes or so. The potatoes should be crispy. If the contents start to blacken instead of brown, turn the heat down earlier.
- Season the mixture with salt, pepper, a pinch of cayenne, a sprinkling of parsley, and a drizzle of Worcestershire sauce.
- href="http://www.seriouseats.com/user/profile/Pauper Nick">Nick Kindelsperger is a Chicago-based freelance writer and a co-founder of
