So it's after St. Patrick's Day and yes, I have left over corned beef. I thought this recipe would feed 4 people but my husband and I managed to finish it in one sitting with the eggs! The addition of caraway seed sets this recipe apart. But also, I used my leftover potatoes which were boiled and then tossed in parsley and butter. That parsley and extra butter also added to the overall richness of this dish; and of course I love that!
4 tablespoons butter
1 cup onions diced
1 ½ cup cooked ( or left over) potatoes cut in ¼ inch cube
1 -2 teaspoons caraway seeds
1 ½ cup corned-beef cut in ¼ inch cube
¼ cup half and half
Heat the butter on medium in a large non-stick pan and add the onions.
Cook them until they just begin to brown.
Turn the heat to high and add the potatoes and cook for 5 minutes turning every few minutes.
Potatoes should begin to brown.
Reduce heat to medium and stir in the caraway seeds. Add the corned-beef and cook until heated through.
Add the cream and stir until it is all absorbed.
Serve as a side dish or top with a fried egg for a great meal!