Corned Beef Special Recipe

Prepare potatoes

Place diced potatoes in a pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt, bring to a boil over high heat, then reduce to a simmer and cook until just tender when pierced with a fork, about 8–10 minutes. Drain well and let steam dry for 2 minutes.

Heat pan

In a large skillet or sauté pan over medium-high heat, add vegetable oil and 1 tablespoon butter. When shimmering, add the drained potatoes in a single layer and let sit undisturbed 2–3 minutes to develop a golden crust.

Brown potatoes

Toss potatoes and continue to cook, turning occasionally, until most sides are golden, about 6–8 minutes total. Remove potatoes to a plate and set aside.

Sauté aromatics

Reduce heat to medium, add remaining 1 tablespoon butter to the same pan. Add chopped onion and green pepper; cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Add corned beef

Increase heat to medium-high. Add shredded corned beef to the pan, breaking it up with a wooden spoon or spatula. Spread in an even layer and let it sear without stirring for 1–2 minutes to develop some caramelization, then stir and continue to cook 3–4 minutes until heated through.

Combine and season

Return the browned potatoes to the pan with the corned beef. Add the frozen peas if using. Stir to combine. Pour in the stock, Worcestershire sauce, mustard and tomato paste; scrape up any browned bits from the bottom of the pan. Cook 2–3 minutes until liquid reduces and coats the ingredients. Taste and add black pepper, smoked paprika, and additional salt if needed (remember the corned beef is salty). Stir in chopped parsley.

Finish

If you want extra crispness, spread the mixture in an even layer and press gently, letting it sit undisturbed 2–3 minutes to brown on the bottom. Flip sections or stir gently once and brown the other side briefly. Remove from heat.

Toast bread and, if desired, fry or poach eggs to preferred doneness.

Divide the corned beef special among 4 plates or serve family style. Top each portion with a fried or poached egg if using, garnish with extra parsley, and serve with toast and hot sauce or ketchup on the side.