Chef Ena: Corned Beef with Potatoes

Enjoy a comforting and savory dish with this Corned Beef with Potatoes recipe. Perfect for a quick and hearty meal, this dish combines tender corned beef with crispy potatoes, onions, and garlic, all seasoned to perfection. It's an ideal choice for busy weeknights and is best served over a bed of plain rice or rice pilaf, topped with fresh green onions for a delightful finish.

Ingredients:

• 1 12oz can of corned beef (Brookdale brand from Aldi recommended)
• 2 medium russet potatoes
• ½ medium onion (about ½ cup chopped)
• 1-2 cloves fresh garlic, minced
• 1-2 tbsps vegetable oil
• ¼ tsp Lawry’s salt
• Dash of ground pepper
• 1 stalk chopped green onion

Directions:

1. Peel the potatoes and cut them into very small cubes. Rinse and place in a medium bowl. Microwave for 3 to 4 minutes or until tender but not overcooked. Rinse with cold water and lay them on a paper towel to remove excess water.
2. Heat oil in a 12-inch skillet on medium-high heat.
3. Add the potatoes and fry until brown, then remove from the pan and set aside.
4. Add a little more oil to the pan.
5. Add the onions and sauté for a few minutes, then add the garlic and sauté for a few more minutes.
6. Add the corned beef and break it apart.
7. Add the potatoes back in and sprinkle with pepper and Lawry’s seasoned salt.
8. Gently mix all ingredients together.
9. Serve on top of plain rice or rice pilaf.
10. Garnish with chopped green onion.