Fried boiled potatoes with corned beef

Ingredients:

• 0.9 kg red-skinned potatoes, cut into 1 cm pieces.
• 5 tbsp. l. olive oil
• 1 tbsp (15 g) butter
• 1 cup diced red onion
• 0.5 cup diced Anaheim chili pepper
• 0.5 cup red bell pepper, diced
• 240 gr. corned beef, diced
• 3 tablespoons of crushed garlic
• 1 teaspoon paprika
• Grated cheddar, sliced ​​avocado, sour cream and sliced ​​green onions for serving

Preparation:

1. Bring a large saucepan of water to a boil and add 1 teaspoon of salt. Add the potatoes and cook until almost tender, about 5 minutes. Drain and pat dry with paper towels.
2. Meanwhile, heat 2 tablespoons olive oil and the butter in a large skillet over medium heat. Add the onion, chili pepper, bell pepper, and corned beef and cook until the onion is translucent, about 5 minutes. Add the garlic and paprika, season with salt and pepper. Cook for 2 minutes, then remove the mixture from the skillet and keep warm.
3. Add the remaining 3 tablespoons of olive oil to the same skillet and add the potatoes. Cook, stirring occasionally, until crispy on all sides, about 12 minutes. Add the corned beef mixture and stir thoroughly, being careful not to mash the potatoes.
4. Serve potatoes with cheese, avocado, sour cream and green onions.