Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: peel and dice the potato 1/4 to 1/2 inch cubes,. bring the potatoes to boil, about 3-5 minutes. strain and rinse well, very well. should be soft, but not brittle. set aside. saute pepper and onion until soft in 1 tablespoon oil oil. add salt pepper and garlic powder, saute 2 mins more. remove. set aside. now saute potato in remaining oil until browned add parsley, beef and vegetable mixture. season with salt and pepper if needed. cook on medium high 10 minutes or until desired texture is complete.

Target recipe: heat the oil in a medium skillet over high heat. add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. continue cooking, turning the hash as it browns evenly, about 15 more minutes. meanwhile, heat the butter in a nonstick skillet over medium-high heat. fry the eggs sunny-side up or over easy; season with salt and pepper. place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. to serve, top each portion of hash with a fried egg.