Description
A cozy, savory one-pan meal that crisps tender corned beef with golden potatoes and onions until caramelized and delicious.
Ingredients
Scale
- 1 pound Yukon Gold potatoes, diced
- 2 tablespoons oil or butter
- 1 small onion, diced
- 12–16 ounces chopped corned beef
- 1 tablespoon apple cider vinegar or juice of 1 lemon
- 1/2 teaspoon kosher salt
Instructions
- Parboil the potatoes for 3–4 minutes until just tender, then drain and let steam dry.
- In a large cast-iron skillet over medium-high heat, heat oil or butter to a surface temperature of 375°F.
- Add the potatoes to the skillet and brown for 6–8 minutes, turning once for even color.
- Push the potatoes to the side, add the onion, and cook until translucent.
- Fold in corned beef and cook until the edges caramelize.
- Finish with a squeeze of lemon or apple cider vinegar to lift the flavors.
Notes
Use a heavy skillet for the best crust and dry potatoes thoroughly after parboiling to avoid steaming.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stove-top
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg