Ingredients
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 onion, 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
For the potatoes
- 1 pound russet potatoes, diced
- 1 tablespoon olive oil
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Kosher salt and freshly ground black pepper, to taste
Equipment
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Baking Sheet
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Cast Iron Skillet
Instructions
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Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
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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.
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Place into oven and bake for 18-20 minutes, or until golden brown and crisp; set aside.
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Melt 2 tablespoons butter in a large cast iron skillet over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
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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.
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Serve immediately, garnished with parsley, if desired.
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