Ingredients
- 1 package ButcherBox Corned Beef Brisket
- 1 pound russet potatoes
- 1 tablespoon butter
- ¼ cup white vinegar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Steam, braise, or boil your corned beef. It will take 3 hours on the stove or in a 350-degree oven, 5 hours on high in a crockpot, or 1 hour on high in an Instant Pot. Let the corned beef rest for 30 minutes.
- Dice the potatoes into ¼ inch cubes and cook in lightly salted boiling water until tender, about 10 minutes. Drain well.
- Preheat a cast iron skillet over medium high heat. Add butter and potatoes.
- Chop corned beef into ¼ inch cubes and add to skillet. Stir to combine with potatoes.
- Add vinegar and spices, and stir well.
- Reduce heat to medium and let corned beef and potato mix cook for 5 minutes without stirring, so a crust forms.
- Serve with any style of eggs.
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