Ingredients

How to make it

  • Method
  • 1. Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes, until translucent.
  • 2. Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula.
  • 3. Do not stir the potatoes and corned beef, but let them brown. If you hear them sizzling, this is good. Use a metal spatula to peak underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula. If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned.
  • 4. Remove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to taste.
  • Serve with fried or poached eggs for breakfast.
  • Serves 4-6.
  • I haven't made this but it sounded exactly like I would try to make it with a few variations. I would serve with eggs and toasted English muffin.
  • I would use some beef broth or some gravy, if needed for more flavor. I would use one of those french fry making tools that sometimes works well, that way you can get a small dice.

Reviews & Comments 4

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  • joesdeb56 4 years ago
    I understand that what makes the great crust is 1/2 cup of evaporated milk or cream. It would be good to add as there is no liquid other than the butter. (Unsalted is not necessary as salt adjustment can be made:>)
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    " It was excellent "
    goodeat ate it and said...
    Sound very very good!!
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    " It was excellent "
    jolielives ate it and said...
    I'm with TS on sneaking a little ketsup on top. Especially on the crispy parts. YUM & 5
    Jo & Lee
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    " It was excellent "
    tablescape ate it and said...
    I remember having this in the cold mornings when I was a child. My grandfather and I loved it and I remember being chastised, gently, for always sneaking a little bit of catsup on top.
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