Corned Beef Prairie Potatoes
Savor the comforting flavors of "Corned Beef Prairie Potatoes," a hearty and flavorful skillet dish perfect for breakfast, brunch, or dinner. This recipe combines golden, crispy russet potatoes, savory chunks of corned beef, and sautéed green bell peppers and onions, all seasoned with garlic, paprika, and fresh parsley for a balance of bold and earthy flavors. Quick to prepare in just under an hour, this one-pan wonder brings convenience and deliciousness together, making it an ideal choice for busy weeknights or weekend indulgence. Serve it on its own or alongside sunny-side-up eggs for a complete, protein-packed meal that will satisfy any appetite. Keywords: Corned Beef Prairie Potatoes, skillet breakfast, hearty potato hash, quick dinner recipe, comfort food.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 cups corned beef
- 1 medium yellow onion
- 1 medium green bell pepper
- 2 garlic cloves
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons fresh parsley
Instructions
Peel the russet potatoes and cut them into 1/2-inch cubes. Place the cubes in a bowl of cold water to prevent browning while you prepare the other ingredients.
Dice the corned beef into bite-sized pieces. Finely chop the yellow onion, green bell pepper, and garlic cloves. Set everything aside.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and starts to bubble.
Drain and pat the potatoes dry. Add them to the skillet in a single layer. Cook, stirring occasionally, for 10-12 minutes, or until the potatoes are golden brown and tender. Remove the potatoes from the skillet and set them aside on a plate.
In the same skillet, add the diced onion and green bell pepper. Sauté for 4-5 minutes until softened.
Add the minced garlic and cook for another 30 seconds, stirring frequently to prevent burning.
Return the potatoes to the skillet and stir to combine with the onion, pepper, and garlic mixture. Sprinkle in the salt, black pepper, and paprika. Stir well to distribute the seasonings evenly.
Fold in the diced corned beef and cook for an additional 5-7 minutes, stirring occasionally, until the corned beef is heated through and slightly crispy on the edges.
Remove the skillet from the heat and sprinkle the chopped fresh parsley over the dish for a burst of color and flavor.
Serve hot as a standalone meal or alongside eggs for a hearty breakfast. Enjoy!
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1165 mg | 51% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 4.7 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 59 mg | 5% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 1691 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
