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Ingredients
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Corned Beef Brisket
Potato & Vegetable Base
Seasoning & Fats
To Finish (optional)
Method
Corned Beef Brisket
- 1
Prepare meat
If not already diced, trim excess fat from the cooked corned beef brisket and dice into roughly 1/2-inch pieces. Reserve any braising liquid; measure 1 cup and set aside (top up with beef broth if needed).
- 2
Season meat
In a medium bowl, combine the diced brisket with brown sugar and Dijon mustard. Toss to coat. This will add a subtle glaze and balance the saltiness.
Potato & Vegetable Base
- 3
- 4
Sauté aromatics
Heat 1 tablespoon oil and 1 tablespoon butter in a large heavy skillet or cast-iron pan over medium heat until shimmering. Add diced onion and bell pepper. Cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.
- 5
Brown potatoes
Push the softened vegetables to the side of the pan and add the remaining 1 tablespoon butter. Add the drained potatoes in a single layer if possible. Let them cook undisturbed for 3–4 minutes to form a golden crust, then stir and continue to cook until potatoes are golden and crisp in places, about 6–8 more minutes. Season with half of the salt, half of the pepper, smoked paprika, and ground mustard.
Combine & Crisp
- 6
Add brisket and deglaze
Increase heat to medium-high. Add the seasoned diced corned beef to the pan and spread into a single layer. Let sit without stirring for 2–3 minutes to get some browning. Pour the reserved braising liquid (or beef broth) and Worcestershire sauce around the edges to deglaze the pan, scraping up browned bits with a spatula.
- 7
Finish cooking
Stir everything to combine, then press the mixture into an even layer. Cook undisturbed for another 3–5 minutes until bottom is well browned and crisp. Taste and adjust seasoning with remaining salt, pepper, and smoked paprika as needed. Stir in chopped parsley off the heat.
To Finish (optional)
- 8
- 9
