1 package of uncooked Corned Beef Brisket (3-5 pounds)
4-6 red potatoes cubed (serves 2-4)
1/2 White Onion cubed
Cilantro, parsley or green onion on top for garnish.
The night before:
Fill crock pot to top with water and put the entire uncooked corned beef and cook on low for 4-6 hours until tender. I set on autocook on the crock pot.
Boil potatoes whole and leave to cool and then put in fridge until morning. Leaving it overnight will allow the starch to settle and it will get crispy when you cook.
Remove beef from crock pot and let cool. Cut into small cubes and then set aside. Use 1/2 of the cooked brisket save the rest. Depending on how much water you put in your crock pot, if your corned beef is salty, don't add salt if it's not salty, you can add salt to taste.
Cut up your potatoes and onions to small cubes, or to your liking. Then throw into a pan with some oil and cook until light brown.
Add your cubed corned beef and then let it brown and turn crispy with your potatoes. Add garnish. I serve with an egg sunny side up and toast.