Best Corned Beef Hommie Home Fries Recipes

CORNED BEEF HOMIE HOME FRIES

Corned Beef Homie Home Fries image

Provided by Guy Fieri

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Kosher salt
2 pounds red-skinned potatoes, cut into 1/2-inch pieces
5 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 cup diced red onion
1/2 cup diced Anaheim chile pepper
1/2 cup diced red bell pepper
8 ounces corned beef, diced
3 tablespoons minced garlic
1 teaspoon paprika
Freshly ground pepper
Shredded cheddar cheese, sliced avocado, sour cream and sliced scallions, for topping

Steps:

Bring a large pot of water to a boil and add 1 teaspoon salt. Add the potatoes and cook until almost fork-tender, about 5 minutes. Drain the potatoes and pat dry with paper towels.
Meanwhile, heat 2 tablespoons olive oil and the butter in a large saute pan over medium heat. Add the onion, chile pepper, bell pepper and corned beef and saute until the onion is translucent, about 5 minutes. Add the garlic and paprika and season with salt and pepper. Cook 2 minutes, then remove the mixture from the pan and keep hot.
Add the remaining 3 tablespoons olive oil and the potatoes to the same pan. Cook, turning occasionally, until crispy on all sides, about 12 minutes. Add the corned beef mixture and combine thoroughly, being careful to not break the potatoes.
Serve the home fries topped with cheese, avocado, sour cream and scallions.

HOMEMADE CORNED BEEF

Homemade Corned Beef image

Here's a recipe you've gotta plan for, but you don't need to do much work to get this deli-quality corned beef. -Nick Iverson, Denver, Colorado

Provided by Taste of Home

Categories Dinner

Time 3h30m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

1 gallon water
1-1/2 cups kosher salt
1/2 cup packed brown sugar
1/4 cup mixed pickling spices, divided
4 teaspoons pink curing salt #1
4 garlic cloves, minced
2 oven roasting bags
1 fresh beef brisket (4 to 5 pounds)
2 large carrots, chopped
2 medium onions, chopped
2 celery ribs, chopped

Steps:

In a large stockpot, combine water, kosher salt, brown sugar, 2 tablespoons pickling spices, pink curing salt and garlic. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat; cool to room temperature, then refrigerate until chilled., Place 1 large oven roasting bag inside another. Place brisket inside inner bag; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat meat. Refrigerate 10 days, turning occasionally to keep meat coated. Remove brisket from brine; rinse thoroughly. Place in a Dutch oven with water to cover. Add carrots, onions, celery and remaining pickling spices. Bring to a boil over high heat. Reduce heat; simmer, covered, adding water if necessary to keep brisket covered, until meat is tender, about 3 hours., Serve warm or cool. Slice brisket thinly and serve in a sandwich or with additional vegetables simmered until tender in cooking liquid. , To make ahead: Refrigerate meat in cooking liquid for several days; reheat in liquid.

Nutrition Facts : Calories 277 calories, Fat 21g fat (7g saturated fat), Cholesterol 108mg cholesterol, Sodium 1252mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 20g protein.