Whether you like your corned beef dry or saucy, this recipe takes your usual hearty breakfast and turns it into something people will actually have conversations about. This is my number one answer whenever weird food combos come up in conversation. It's savory, sweet, with just enough heat from the chili flakes to get you going in the morning.
This corned beef recipe definitely works for breakfast but it's even better at midnight when you're frying up yesterday's rice with garlic and need something quick that actually tastes good. Or at the end of a long day when you reheat the morning's leftovers; the maple syrup caramelizes further as it heats up, getting stickier and more concentrated, which makes the second round taste even better than the first.
I stick with Delimondo because the meat’s flavor works well with sweet additions and is the closest to actual corned beef brisket, but feel free to use any brand that makes you happy. No maple syrup? Pancake syrup or honey will get you there. It's the same logic as honey-cured bacon or that slightly sweet glaze on ham.
Prepare potatoes: Dice potato into 1/2-inch cubes. Soak in water for 1-2 minutes to remove excess starch. Drain and pat completely dry with paper towels.
Fry potatoes: Heat neutral oil in a pan over medium heat. Fry potatoes until slightly golden and a crust has formed, about 5-8 minutes. Transfer to a plate lined with paper towels and set aside.
Cook aromatics: In the same pan with the remaining oil, fry onions and garlic over medium heat until fragrant and translucent, 1-2 minutes.
Add corned beef: Turn heat up to medium-high and add both cans of corned beef. Break up any chunks and mix well. Lower heat to medium and let it simmer for 8-10 minutes, or until it reaches your preferred consistency.
Combine corned beef and potatoes: Fold the potatoes back into the corned beef. Taste and adjust seasoning with salt if needed.
Finish and serve: Drizzle maple syrup over the top and toss to coat. Sprinkle with chili flakes for a little heat. Serve hot with garlic rice.
