- 1 Corned Beef, cooked based on directions (Cover with rub, fat side up, toss in some water, cover and go low and slow for a few hours)
- 3 large potatoes, skin removed, cubed, and cooked until fork tender
- 1 large onion
- Salt and Pepper to taste
- Large pinch of fresh rosemary
- 1 tbsp of butter
- 1 tbsp of olive oil
- Splash of worchestire sauce
First start by bringing a large pan to medium heat, adding the butter and oil. Cube your corned beef. Then to a large bowl, toss in all of your ingredients. Once the butter and oil is brought to temperature, add in the combined ingredients. The goal here is to build a nice crust on the corned beef and potatoes, so you will cook for roughly 7 minutes, before slipping it over, then building up some nice color on the other side.
Plate and serve with your favorite style eggs if you prefer.