Heat oil in a large skillet over medium high heat. Saute onions and potatoes until slightly browned, then stir in corned beef. Season with pepper and add vinegar 1 tablespoon at a time, cooking for 3 to 5 minutes in between each addition.
Prep. 10 m. Cook. 30 m. Ready In. 40 m. In a large deep skillet, over medium heat, combine the potatoes, corned beef, onion, and beef broth. Cover and simmer .
Directions. In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt. Make eight wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper.
Recipe including course(s): EntrÃ©e; and ingredients: beef broth, corned beef, onion, potato.. 12 oz cooked leftover corned beef, or canned, cut into chunks.