Ingredients:

  • 3 cups leftover corned meat, diced into 1/2-inch cubes
  • 1.5 lbs Yukon Gold or Russet potatoes, peeled and cubed
  • 1 large yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 green bell pepper, diced
  • 2 tablespoons avocado oil
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon freshly cracked black pepper

Instructions:

  1. Par cook the potatoes. Boil the 1.5 lbs of cubed potatoes in salted water for 5-7 minutes. Note: They should be tender but not falling apart.
  2. Drain and dry. Let the potatoes steam dry in a colander for 2 minutes until the surfaces look matte and chalky.
  3. Heat the skillet. Add 2 tablespoons of avocado oil to your heavy pan over medium high heat.
  4. Sauté the aromatics. Toss in the diced onion and green bell pepper. Cook until the onion edges start to turn golden, about 5 minutes.
  5. Add the garlic. Stir in the minced garlic for only 30 seconds until it smells fragrant but hasn't turned brown.
  6. The first sear. Push the veggies to the side and add the potatoes. Let them sit undisturbed for 4-5 minutes until a crust forms on the bottom.
  7. Incorporate the meat. Add the 3 cups of diced corned meat and the 1/2 teaspoon of smoked paprika.
  8. Season and finish. Drizzle the Worcestershire sauce and apple cider vinegar over the mixture.
  9. The final crisp. Press the mixture down with your spatula and cook for another 5-8 minutes, flipping occasionally, until the meat is heated through and the potatoes are deeply browned.
  10. Taste and adjust. Add the 1/2 teaspoon of black pepper and a pinch of salt if needed.