Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons canola oil
  • 1 large potato, peeled and diced
  • 1 small onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 can (11.5 ounces) corned beef, chunky-style
  • 1/2 cup water
  • salt and pepper to taste
  • 1/2 cup frozen sweet peas, thawed
  • 8 eggs, beaten

Instruction

  • In a skillet over medium heat, heat about 2 tablespoons oil. Add potatoes and cook until lightly browned.
  • Add onions and garlic and cook, stirring occasionally, until softened.
  • Add corned beef and water and bring to a boil, breaking meat into smaller pieces.
  • Cover, lower heat and cook for about 3 to 5 minutes or until potatoes are tender. Season with salt and pepper to taste.
  • Add sweet peas. Continue to cook until peas are heated through and liquid is mostly reduced. Remove from pan.
  • In a bowl, combine eggs and corned beef mixture. Stir until combined.
  • In an 8-inch oven-safe pan or cast-iron skillet over medium heat, heat the remaining 1 tablespoon oil and swirl around the bottom to coat.
  • Add egg-corned beef mixture and cook just until edges begin to set.
  • Transfer the skillet into a 385 F oven and bake for about 10 to 15 minutes or until the top is lightly browned and the egg mixture is barely set.
  • Remove from oven and allow to stand for about 1 to 2 minutes. To serve, slice into wedges.