1 12-oz. can corned beef
1 medium onion, chopped
1 large potato, grated or chopped fine
1 bell pepper, chopped fine
1 clove garlic, minced or squashed
1 pickled jalapeño pepper, minced fine
Salt and fresh ground black pepper to taste
4-6 Tbsp. olive oil or bacon grease, etc.
Prepare all of the vegetables first. Heat up a large cast iron skillet over medium heat. Add oil (or grease) and heat well. Cook potatoes until almost done. If necessary, add a little more oil and add onion, peppers and garlic. Cover and cook until the potatoes are done; stirring and turning often. Chunk up the meat and add to the skillet, stirring or turning often until the meat is thoroughly heated and incorporated with the vegetables. Season to taste and serve hot with eggs. Gravy or Hollandaise sauce with it makes it pure manna from Heaven.
When you wolf down a big plate of this with some scrambled eggs and sourdough biscuits fresh from the Dutch Oven on a cold mountain morning - buddy, you're good to go all day! This dish also makes a mighty fine supper when you're in a hurry to feed unexpected company or if you're just plain craving it!
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