Heat oil in a skillet over medium-high heat. Add potatoes and onion; sauté until light golden. Stir in corned beef, pepper and one tablespoon vinegar. Cook for 3 to 5 minutes; stir in remaining vinegar. Partially cover skillet. Reduce heat and cook for about 20 minutes, stirring occasionally, until potatoes are tender.
Tip: Sometimes a bowl of hot chicken noodle soup is just what you need…right now! Cook up a package of chicken-flavored ramen noodles and stir in a small can of chicken with a little parsley. You'll be feeling better in a jiffy.
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