Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons unsalted butter
  • 1 small sweet onion (, finely diced (about 1 cup))
  • 1 large clove garlic (, finely minced)
  • 2 cups diced cooked corned beef
  • 2 cups (3/4 to 1-inch cubes) cooked Yukon Gold potatoes
  • 1 tablespoon horseradish
  • 2 tablespoons finely chopped fresh parsley
  • 1/8 teaspoon black pepper
  • Kosher salt to taste
  • fried or poached egg (, for serving, optional)

Instruction

  • In a large cast iron skillet, melt butter over medium-high heat. Add onion and sauté until softened and translucent, about 3 minutes. Stir in the garlic and cook until fragrant, about 20 seconds.
  • Stir in the cooked potatoes and corned beef; gently mix together, spread out evenly in the skillet, then press down with a spatula.
  • Let everything cook without stirring, allowing to brown, for about 3 minutes (use the spatula to take a quick peek underneath to make sure they’re browning, but also not burning.) Once browned, flip sections over to brown on the other side, pressing down again; cook for another 3 minutes.(If you notice sticking, add a little bit more butter to the skillet.)
  • Add in the horseradish, parsley, pepper, and salt and gently stir until combined.
  • Serve hot portions with a fried or poached egg, if desired.