| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- Salt
- 2 pounds red potatoes, sliced 1/4-inch
- 5 tablespoons olive oil, divided
- 1 tablespoon butter
- 1 cup red onion, diced
- 1/2 cup diced Anaheim chile pepper
- 1/2 cup diced red bell pepper
- 8 ounces corned beef, diced
- 3 tablespoons minced garlic
- Freshly ground black pepper
- 1 teaspoon paprika
- 1 cup shredded Cheddar
- 2 avocados, sliced
- 1/2 cup sour cream
- 1/2 cup diced green onions
Instructions
- In a medium pot, boil water and add 1 teaspoon salt, add potatoes and cook until almost fork tender. When cooked, strain potatoes, and pat dry with paper towels.
- Meanwhile in a large saute pan, add 2 tablespoons olive oil, and 1 tablespoon butter, add red onions, peppers and corned beef. Saute until onions are translucent, then add garlic, season with salt, pepper, and paprika. Cook for 2 minutes, remove from pan and hold hot.
- In the same pan, add 3 tablespoons olive oil, and the potatoes. Cook until crispy on all sides. When cooked and crispy, add the pepper, onion and corned beef mixture. Combine thoroughly, being careful to not break the potatoes.
- Pour mixture into a serving bowl, top with Cheddar, avocado slices, sour cream and green onions.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 550 |
| Total Fat | 39 g |
| Saturated Fat | 12 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 9 g |
| Sugar | 6 g |
| Protein | 16 g |
| Cholesterol | 55 mg |
| Sodium | 868 mg |
| Serving Size | 1 of 6 servings |
| Calories | 550 |
| Total Fat | 39 g |
| Saturated Fat | 12 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 9 g |
| Sugar | 6 g |
| Protein | 16 g |
| Cholesterol | 55 mg |
| Sodium | 868 mg |
Reviews
I made this for Father’s Day brunch and everyone liked it. I made it in an All Clad skillet and the potatoes stuck, so I finished with the potatoes in the oven on a sheet pan to get them crisp. It worked. The only ingredient change I would make is to use a lot less garlic. It wasn’t inedible, but the flavor dominated the dish, and I like garlic.
Great rececipe. Now a staple at our house. Set aside a little more than a total of 30 min to prep and cook but well worth the time.
Thanks for the good food Guy!!!
This dish was good, the potatoes had a lot of flavor. Thanks for the recipe.
This was easy to make and very delicious. Everyone loved it. I made it with the left over corned beef from St. Partick’s Day dinner. I left out the chili peppers, since I didn’t have any and only topped it with the cheese and onions. Absolutely delicious. Even good warmed up the day after. It is now one of our favorites.
My only comment is why do people review recipes before they have even tried them? Silly!!
I haven’t made this dish yet but I’m very excited. I’m going to leave out the corned beef cause that’s gross but this trick about putting potatoes into cold water instead of hot so there not mushy was an excellent trick and I’ll definitely do that from now on. I tried it with my potato salad and the potatoes weren’t mushy at all.
just plain awful
I really want to make this, but I have a question. Do I make corned beef or buy corned beef in a can? I thought it was a can, but my husband said I needed to buy fresh. This is holding me upfrom making it, so if anyone can help that would be great!!
I saw the show on Sunday morning and thought this dish would make a great brunch dish for Labor Day. Was I right. My family loved this dish and my husband could not stop going back for more. Thanks Guy for a great dish to showcase on Labor Day!
Made this tonight along with the frittata. Deliciious!
I did not add in the corned beef, but otherwise followed this to the letter. Really simple. Guy’s tip about putting the potatoes into cold water & then boiling is key, I’ve made this mistake in the past; nothing worse then a not-cooked-through potato.