3cupscooked yukon gold potatoesabout 3 medium potatoes, diced
kosher saltto taste
ground black pepperto taste
For the spice mixture:
2bay leaves
2teaspoonwhole black peppercorns
¼teaspoonground allspice
5whole cloves
2teaspoonkosher salt
1cinnamon stick
½teaspoonground ginger
1teaspoonwhole mustard seeds
Instructions
Preheat oven to 300 degrees.
Rinse corned beef under running water and pat dry. Rub with spice mixture (recipe listed above) and place in dutch oven or deep oven-proof pot, fat-side up. Add water (enough to cover the beef and then some). Heat over medium-high heat on stove until boiling. Once the pot has reached a boil, skim off any scum that collects on top and then transfer, covered, to the oven. Braise for 3 ½ to 4 hours, until very tender.
Increase oven temperature to 375 degrees.
Remove the corned beef from the water and place on a baking sheet lined with aluminum foil or parchment paper. Allow to cool slightly. Carefully remove the fat from the top of the beef using a sharp knife and slicing horizontally. Discard the fat.
Place the corned beef back in the oven and bake for approximately 10-15 minutes. Remove from oven and allow to cool for 5-10 minutes on a cutting board. Dice the corned beef into chunks. Set aside.
Heat butter in large skillet over medium-high heat. Add onion and saute until tender, about 5-6 minutes. Add garlic and cook an additional minute and then remove from heat.
In a medium mixing bowl, combine corned beef, onion mixture and cooked potatoes. Once combined, add mixture to heated skillet. Spread evenly over pan. Gently press mixture down with spatula. Do not stir -- allow to brown and sizzle. After 4-5 minutes, begin checking the underside of the mixture to check if golden brown. If well-browned, flip over, in sections, and repeat on other side. Add a bit more butter if sticking. Once second side is well-browned, remove from heat. Season to taste. Serve with fried egg, if desired.