Corned beef is a delightful meaty experience, but once you’ve had the big dinner
what to do with the rest? Try this – and thank me later. To serve 4, you’ll need:
1 Tb. oil for the pan
4-5 cloves garlic, peeled and chopped
1 large onion, diced
1 large tomato, chopped
1 large potato, peeled and diced
Approx. 1 lb. leftover corned beef
Poached eggs (1 per serving, for garnish)
Chopped parsley or cilantro, for garnish
Salt, pepper, and hot sauce to taste
Heat the oil in a large skillet, add the garlic and onion, and cook over medium low
till the onion starts to get translucent. Try to keep the garlic from browning as
that can taste weird. Stir in the tomato and potato and cook till the potato is
softened, about another 10 minutes. Add the corned beef, breaking it up, and
cook another 10 minutes or so. Try not to stir it too much so it’ll form a nice crust
on the bottom. Turn out onto 4 plates, top with the poached egg (if using) and the
cilantro, adjust the seasoning, and enjoy a different way to eat corned beef!


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