Ingredients
30 ml vegetable oil
2 onions, finely chopped
4 potatoes, peeled and diced
2 (340 g) cans of corned beef
15 ml ground black pepper
75 ml cider vinegar
Directions
Step 1
In a large skillet over medium-high heat, warm the vegetable oil. Add the chopped onions and diced potatoes, and sauté until they are lightly browned, which should take about 5 minutes.
Step 2
Next, stir in the corned beef, season with black pepper, and then add the cider vinegar one tablespoon at a time. Allow the mixture to cook for 3 to 5 minutes between each addition of vinegar. Partially cover the skillet, reduce the heat to medium-low, and continue to cook for about 20 minutes, stirring occasionally, until the potatoes are tender.