Ingredients

  •  12 oz canned corned beef
  •  2 medium-sized potatoes
  •  1 Lg onion
  •  2-3 Tbsp worcestershire sauce
  •  1-2 tsp paprika
  •  1 tsp caraway seeds (optional)
  •  Oil for skillet
  •  Black pepper to taste
  •  Hot pepper flakes if desired

Directions

  1.  Heat oil in a skillet on medium heat.
  2.  I like to slice and sear my corned beef in the skillet while I prep the other ingredients for this dish. Corned beef in the can is already cooked, but that sear adds even more flavor to the recipe.
  3.  Remove seared beef from the skillet and set aside.
  4.  Add in diced potatoes. Cut potatoes uniformly, slightly smaller than a game die. You can skin the potatoes if you like, but why? It’s easier not to skin the potatoes, and the skin is good, so think about it, dude. Sauté potatoes for about five minutes. Give the dish an occasional stir, but not too much.
  5.  Mix in the chopped onion, and continue sautéing another 5 minutes.
  6.  Add in Worcestershire sauce, salt, and pepper and cook for another 5 minutes.
  7.  Shred corned beef into the skillet and mix well. Raise the skillet temperature to medium high and continue cooking 5-10 minutes more, or until the dish is done to your liking.

Level of Difficulty
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