Ingredients:
2 cups cooked corned beef, diced
2 large potatoes, peeled and diced
1 small onion, finely chopped
1 red bell pepper, diced
2 tbsp butter
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Optional: fried eggs for serving
Directions:
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I don’t fry pollock, but I bake it. Just brush the fish with mustard: it’s incredibly tasty
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I think this is the tastiest version of this stew I’ve ever made; it’s so good!
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My daughter-in-law made this for brunch and I requested the recipe immediately. No leftovers!
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SWEET POTATOES
Recipe for the Perfect Baked Potato
