INGREDIENTS:
- 1 can (12 oz) chunky corned beef
- 6 eggs, beaten
- 1 large potato, peeled and diced
- ½ cup frozen sweet peas, thawed
- ½ cup water
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- Salt and pepper, to taste
- 3 tbsp cooking oil
HOW TO COOK:
- Pour and heat 2 tbsp of the oil in a skillet over medium heat.
- Add the potatoes and cook until lightly browned.
- Add the onions and garlic and cook, stirring occasionally, until limp.
- Add the corned beef and the water and bring to a boil, breaking meat into smaller pieces.
- Season with salt and pepper to taste.
- Cover, lower heat and cook for about 3 to 5 minutes or until potatoes are tender.
- Add the sweet peas.
- Continue to cook until peas are heated through and liquid is mostly reduced then remove from the skillet.
- Combine the eggs and the corned beef mixture in a bowl, then stir until combined.
- In an oven- safe skillet over medium heat, heat the remaining 1 tablespoon oil and swirl around skillet to coat.
- Add the egg & corned beef mixture and cook until edges begin to set.
- Transfer the skillet into a 385 F or 196 C oven and bake for about 10 to 15 minutes or until top is golden and toothpick inserted in center comes out clean.
- Remove from oven and allow to stand for about 1 to 2 minutes.
- Slice into wedges to serve. Enjoy!
IMAGE: today.com
Also try: Corned Beef Fried Rice
