2 lbs. red-skinned potatoes, cut into 1/2-inch pieces
5 T. EVOO
1 T. unsalted butter
1 c. diced red onion
1/2 c. diced Anaheim chile pepper
1/2 c. diced red bell pepper
8 oz. corned beef, diced
3 T. minced garlic
1 t. paprika
Freshly ground pepper
Shredded cheddar cheese, sliced avocado, sour cream and sliced scallions, for topping
Instructions
Bring a large pot of water to a boil and add 1 t. salt. Add the potatoes and cook until almost fork-tender, about 5 mins. Drain the potatoes and pat dry with paper towels.
Meanwhile, heat 2 T. EVOO and the butter in a large saute pan over medium heat. Add the onion, chile pepper, bell pepper and corned beef and saute until the onion is translucent, about 5 mins. Add the garlic and paprika and season with salt and pepper. Cook 2 minutes, then remove the mixture from the pan and keep hot.
Add the remaining 3 T. EVOO and the potatoes to the same pan. Cook, turning occasionally, until crispy on all sides, about 12 mins. Add the corned beef mixture and combine thoroughly, being careful to not break the potatoes.
Serve the home fries topped with cheese, avocado, sour cream and scallions.
Originally Submitted
7/11/2012
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