- 2 tablespoons olive oil
2 baking potatoes, (about 1 pound), peeled and cut into 1/2-inch cubes (about 3 cups)
1 onion, chopped
Coarse salt and ground pepper
1 red bell pepper, ribs and seeds removed, chopped
2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
8 ounces thinly sliced corned beef, cut crosswise into 1/4-inch-wide strips
1/4 cup heavy cream
- Heat oil in a large (12-inch) nonstick skillet over medium heat. Add potatoes; cook, turning often, until golden, 10 to 12 minutes.
- Add onion; season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring often, until potatoes and onions are browned, 5 minutes.
- Add bell pepper, horseradish, and Worcestershire sauce. Cook until peppers are tender, about 5 minutes. Stir in corned beef and cream until warmed through, about 2 minutes. Serve immediately.
- Main Dishes, Eggs