Ingredients
- 2 cups chopped cooked potatoes
- 2 cups finely chopped, cooked lean corned beef (9 oz)
- 1 medium onion, finely chopped (about 1 cup)
- 1 tablespoon olive oil
- 1/2 cup finely chopped carrots
- 1 cup finely diced green bell pepper
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sweet paprika
- freshly ground black pepper
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Instructions
- Warm oil in a large nonstick skillet over medium heat.
- Sauté onion, bell pepper, and carrots for 5 minutes until onions are translucent and veggies are tender.
- Combine potatoes, season with salt, garlic powder, paprika, and black pepper.
- Cover and cook until golden, stirring occasionally for 5 to 7 minutes.
- Add corned beef, press into a single layer, and cook uncovered until nicely browned, stirring occasionally.
- Adjust salt to your preference.
- Enjoy with fried or poached eggs as a breakfast option.
Nutrition
Servings: 4, Serving Size: 1 scant cup, Calories: 300 kcal, Carbohydrates: 26 g, Protein: 14.5 g, Fat: 16 g, Saturated Fat: 4.5 g, Cholesterol: 62.5 mg, Sodium: 782.5 mg, Fiber: 3.5 g, Sugar: 6.5 g, WW Points: 4
