Servings: 4 servings
- 4 tablespoons olive oil
- 1 cup onion chopped
- 2 cups corned beef cooked, chopped
- 1½ cups beets cooked, chopped
- 1½ cups potatoes cooked, chopped
- ½ cup fresh parsley chopped
- freshly ground black pepper and salt to taste
Heat oil in a medium pan over medium-high heat. Add onion, and cook until translucent.
Add corned beef, beets and potatoes. Stir to combine; then spread out evenly in pan. Reduce heat to medium. Press down with a metal spatula to help brown the mixture.
Let cook until nicely browned on one side. Then use a metal spatula to lift up sections of the mixture, and turn over to brown other side.
Remove from heat. Stir in chopped parsley, and sprinkle on black pepper and salt to taste.
Serve plain as a side, or with fried or poached eggs.
Live Naturally is excited to partner with Johnson & Wales University. Vincent Armada, Dean of Culinary Education Jorge de la Torre, and Deanna Fontaine (l to r) developed these recipes. Known as a recognized leader in culinary education, JWU is changing the way the world eats. For info, visit jwu.edu/denver.
Calories: 483kcal | Carbohydrates: 19g | Protein: 23g | Fat: 34g | Sodium: 1315mg | Fiber: 3g | Sugar: 5g