Ingredients
- 4 tablespoons unsalted butter
- 1/2 yellow onion chopped
- 1 teaspoon Pendery's Sea Salt
- 1/2 teaspoon Pendery's Black Ground (café grind) Pepper
- 2 pounds russet potatoes peeled and diced
- 2 cups cooked corned beef shredded
- water
- Scrambled eggs optional
- Top with Pendery's Parsley Flakes
Method
- 1. Add butter to a large cast iron skillet on medium heat along with the onions, potatoes, salt and pepper cooking for 5-6 minutes until the potatoes start to brown.
- 2. Add in the corned beef and mix well along with 2 tablespoons of water and cover to steam the meat for 1-2 minutes.
- 3. Serve with scrambled eggs.
Products you will need
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Salt-Sea$7.58 -