1 cup of Potatoes O’Brien with onions & peppers, frozen (store bought)

1 tablespoon of butter

1/4 cup of onions, diced

1 hot banana pepper, deseeded and diced (you can use sweet pepper)

1 pimento pepper (Trinidad seasoning pepper)

1/4 teaspoon salt

1/4 teaspoon black pepper

1 12 ounce can of Hormel corn beef (you can use any brand)

1 spring of green onion, chopped

1 heirloom tomato for serving (optional)


Heat a skillet on the stove top. Add the butter. Once the butter is melted add the onions, potatoes O’Brien and the peppers. Sauté and cover to allow the potatoes to soften.

After about 6 minutes remove the cover and add the salt and black pepper. Stir.

Add in the can of corn beef. Use a spoon to break up the corn beef.

As soon as the corn beef is heated it will start to soften.

I like to get a brown curst on my corn beef, so I leave it alone on one side for 3-4 minutes without stirring.

Once the corned beef is heated through you can add the green onions and remove from the heat.

Serve with fresh slices of tomatoes with a drizzle of good olive oil and toast!

The tomatoes helps to cut the richness of corned beef.

Good home food!







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