A delightful twist on the classic corned beef hash, this recipe combines crispy potatoes, tender corned beef, and a touch of creaminess for a comforting meal.
Dice the cooked corned beef into small cubes.
Using pre-cooked corned beef saves time and ensures tenderness.
Peel and dice the potatoes into small cubes.
Cut the potatoes evenly for consistent cooking.
Dice the onion finely.
A finely diced onion blends better with the dish.
Heat the vegetable oil in a skillet over medium heat.
Ensure the skillet is hot before adding ingredients for better browning.
Add the diced potatoes to the skillet and cook until they start to brown.
Stir occasionally to prevent sticking but allow browning.
Add the diced onion to the skillet and cook until softened.
Cooking the onion with the potatoes enhances the flavor.
Stir in the diced corned beef and cook until heated through.
Mix gently to avoid breaking the potatoes.
Pour the heavy cream over the mixture and season with salt and pepper to taste.
The cream adds a rich texture to the dish.
Spread the mixture evenly in the skillet and cook without stirring until the bottom is browned.
Press gently with the spatula to ensure even browning.
Flip the mixture carefully and brown the other side.
Use a wide spatula for easier flipping.
Serve the corned beef and potato skillet hot, garnished with fresh herbs if desired.
Fresh parsley or chives make a great garnish.
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