Adapted from All Recipes
The key to getting nicely browned potatoes is a HOT pan (as in high-heat), minimal stirring, and using your spatula to press down, eliminating air pockets and increasing the amount of potato touching the pan. Until now? I didn’t’ know this either. Welcome to cooking 101, my friends!
I made Rueben Sandwiches the other night for dinner and had enough corned beef left over that I knew I wanted to try something I’ve never made before. It did take some cook-time, but the prep was a snap. It turned out so good and the way it made the house smell took me back to my childhood, waiting for mom to get dinner ready after a long day at school.
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 potatoes, peeled and chopped into small bite size
- about 1/2 lb. cooked corned beef, chopped bite size
- 1 tablespoon ground black pepper
- 5 tablespoons cider vinegar
- Heat oil in a large skillet over medium-high heat.
- Sauté onions and potatoes until slightly browned, then stir in corned beef.
- Season with pepper and add vinegar 1 tablespoon at a time, cooking for 3 minutes between each addition.
- Partially cover skillet, reduce heat to medium-low and cook, stirring occasionally, for about 20 minutes or until potatoes are tender.