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Ingredientes
- 2-3 Tbsp unsalted butter
- 1 medium onion, finely chopped (about 1 cup)
- 2-3 cups finely chopped, cooked corned beef
- 2-3 cups chopped cooked potatoes, preferably Yukon gold
- Salt and pepper
- Chopped fresh parsley
Direcciones
- Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes, until translucent.
- 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.
- 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 peek 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.
- Remove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to taste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1002g | |
| Calories 1670 | |
| Calories from Fat 1043 | 62% |
| Total Fat 116.4g | 146% |
| Saturated Fat 46.06g | 184% |
| Trans Fat 0.0g | |
| Cholesterol 393mg | 131% |
| Sodium 7151mg | 298% |
| Potassium 3081mg | 88% |
| Total Carbs 59.28g | 16% |
| Dietary Fiber 7.9g | 26% |
| Sugars 6.42g | 4% |
| Protein 93.06g | 149% |
