- 1 lb (500 g) small red-skinned potatoes, cut into 1/4-in. (0.5 –cm) dice
- 2 carrots, quartered lengthwise and thinly sliced
- 1 tbsp (15 ml) plus 2 tsp (10 ml) olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 1/4 cups (300 ml) frozen corn
- 3/4 tsp (4 ml) salt
- 1/4 tsp (6 ml) black pepper
- 6 oz (175 g) cooked roast beef, cut into 1/3-in. (1-cm) dice
Method:
1. Cook potatoes in medium pot of boiling water until almost tender, about 6 minutes. Add carrots and cook 2 minutes longer. Drain.
2. Spray large nonstick skillet with nonstick cooking spray. Add 1 tbsp (15 ml) oil and heat over medium-low heat. Add onion and garlic to skillet and cook, stirring frequently, until onion is golden brown, about 7 minutes.
3. Increase heat to medium-high. Add remaining 2 tsp (10 ml) oil. Add potatoes and carrots, corn, salt and black pepper. Cook, stirring occasionally, until mixture starts to form a crust, about 10 minutes.
4. Stir in beef and press down on mixture to help form a crust. Cook until crusty on bottom, about 5 minutes.
Serves 4
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