Ingredients
4
4 servings
- •2 tablespoons vegetable oil
- •5 red potatoes, peeled and sliced 1/4-inch thick
- •1 pound cooked corned beef, sliced 1-inch thick
- •salt and ground black pepper to taste
- •2 eggs, or more to taste (Optional)
Instructions
- Heat oil in a pan over medium-high heat until sizzling. Place potatoes in the oil and cook, turning every couple of minutes, until golden brown, about 10 minutes.
- Shred corned beef and toss into the pan. Cook until heated through, about 10 minutes. Season with salt and pepper and give a good stir. Crack eggs on top, sprinkle with more salt and pepper, and cover until eggs are set, 3 to 4 minutes.
Nutritional Facts
Per 4 servings
- Calories: 563
- Carbohydrate: 43g
- Fat: 31g
- Fiber: 5g
- Protein: 28g
- Sugar: 3g
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