Fried boiled potatoes with corned beef

Votes: 2

How to Make - Corned Beef Fried Potatoes

Time: 30 min.
Complexity: easily
Servings: 4

Fried boiled potatoes are often used for a hearty breakfast. To save time at the stove in the morning, you can boil the potatoes until half-done the night before or use leftover boiled potatoes. Fry pieces of cooked corned beef with onions, peppers, and spices in a pan, mix with boiled potatoes, and fry until crispy. Serve with grated cheese, sliced avocado, green onions, and a dollop of sour cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.9 kg red-skinned potatoes, cut into 1 cm pieces.
5 tbsp. l. olive oil
1 tbsp (15 g) butter
1 cup diced red onion
0.5 cup diced Anaheim chili pepper
0.5 cup red bell pepper, diced
240 gr. corned beef, diced
3 tablespoons of crushed garlic
1 teaspoon paprika
Grated cheddar, sliced avocado, sour cream and sliced green onions for serving

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Cooking the dish according to the recipe:

Bring a large saucepan of water to a boil and add 1 teaspoon of salt. Add the potatoes and cook until almost tender, about 5 minutes. Drain and pat dry with paper towels.
Meanwhile, heat 2 tablespoons olive oil and the butter in a large skillet over medium heat. Add the onion, chili pepper, bell pepper, and corned beef and cook until the onion is translucent, about 5 minutes. Add the garlic and paprika, season with salt and pepper. Cook for 2 minutes, then remove the mixture from the skillet and keep warm.

Add the remaining 3 tablespoons of olive oil to the same skillet and add the potatoes. Cook, stirring occasionally, until crispy on all sides, about 12 minutes. Add the corned beef mixture and stir thoroughly, being careful not to mash the potatoes.
Serve potatoes with cheese, avocado, sour cream and green onions.

Categories:

recipe / Breakfast / Main courses / Meat / Vegetables and mushrooms / Guy Fieri

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