Parboil the Potatoes: Bring a pot of water to a boil, add the diced potatoes, and cook for 5 minutes. Drain and set aside.
Sauté the Vegetables: In a large skillet over medium heat, melt 1 tbsp of butter. Add the chopped onion and bell pepper, cooking until they are soft and translucent, about 3-4 minutes.
Add the Potatoes and Corned Beef: Add the remaining butter, then the diced potatoes. Cook for 5-7 minutes, stirring occasionally, until the potatoes are golden and crispy. Add the corned beef, salt, and pepper, and cook until everything is well combined and heated through, about 5 more minutes.
Serve: Garnish with fresh parsley and serve hot. Top with a fried egg if desired for an extra hearty breakfast.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 320 kcal per serving | Servings: 4 servings
PHILLY CHEESESTEAK SLOPPY JOES
When everyone took a bite of this casserole, they couldn’t stop eating it
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