Ingredients
- tablespoon scan ola oil
- large potatopeeled and diced
- onionpeeled and chopped
- clove sgarlicpeeled and minced
- can11.5 ounce schunky-style corned beef
- 1/2 cup water
- Salt and pepper to taste
Instructions
- Heat the canola oil in your large skillet over medium heat. Make sure the oil is hot before adding ingredients to prevent sticking.
- Add the diced potatoes to the hot oil and cook them until they're lightly golden brown on all sides. This usually takes about 4 5 minutes and creates a nice texture contrast.
- Toss in the chopped onions and minced garlic, stirring occasionally until they become soft and fragrant. The onions should be translucent, which takes about 2 3 minutes.
- Add the entire can of chunky corned beef along with the half cup of water. Use your wooden spoon to break the meat into smaller, bite sized pieces while stirring everything together.
- Bring the mixture to a gentle boil, then cover the skillet and reduce the heat to low. Let it simmer for 3 5 minutes until the potatoes are fork tender.
- Remove from heat and season with salt and pepper according to your taste preferences. Serve immediately while hot.
