Ingredients:

  • 2 cups (450g) leftover corned beef, diced into ½ inch cubes
  • 2 cups (300g) Yukon Gold potatoes, peeled and diced into ½ inch cubes
  • 2 tbsp (30ml) unsalted butter
  • 1 tbsp (15ml) olive oil
  • ½ cup (75g) yellow onion, finely diced
  • 1 medium (60g) carrot, finely diced
  • 2 cloves (6g) garlic, minced
  • ½ tsp (3g) freshly cracked black pepper
  • ¼ tsp (1g) smoked paprika
  • 2 tbsp (30g) fresh parsley, chopped

Instructions:

  1. Pat the diced potatoes completely dry with paper towels to remove excess moisture. Note: Water is the enemy of the crust. Dice the corned beef and aromatics into uniform sizes.
  2. Heat the olive oil and butter in a 12 inch cast iron skillet over medium high heat until the butter foams.
  3. Add the potatoes in a single layer and let them sizzle undisturbed for 5–7 minutes until golden brown.
  4. Flip the potatoes and cook for another 5 minutes. Note: Don't crowd the pan or they will steam.
  5. Stir in the diced corned beef, onions, and carrots.
  6. Spread the mixture flat against the pan and let it sear for 4–5 minutes without stirring until a crust forms.
  7. Fold in the minced garlic, black pepper, and smoked paprika.
  8. Cook for 2 more minutes until the garlic is fragrant and the beef is charred at the edges.
  9. Garnish with chopped fresh parsley and serve immediately.