Ingredients
Scale
- 2 tablespoon extra virgin olive oil plus more as needed
- 1 lb corned beef fully cooked and diced
- ¾ lb red potatoes fully cooked and diced
- ½ lb carrots fully cooked and diced
- 6 large eggs
Instructions
- Heat a large sauté pan over medium heat and add the olive oil.
- Add the diced corned beef and let it sit undisturbed for 5-7 minutes until crispy; add more oil if needed, toss, and let sit again for 5-7 minutes before removing from the pan.
- In the same pan, add the diced potatoes with more olive oil if necessary, cooking undisturbed for about 5-7 minutes until golden. Toss and cook another side until crispy before removing from the pan.
- Lower the heat to medium-low and crack in the eggs, allowing them to cook gently for 7-10 minutes. Flip them and cook for an additional minute.
- Combine the eggs with the corned beef, potatoes, and carrots, tossing to warm everything through. Serve hot.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a golden-brown finish, keep the ingredients moving in the pan while cooking.
Feel free to use any leftover vegetables you have for added flavor and nutrition.
Customize by adding spices or herbs to suit your taste.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 215mg