This classic comfort-food dish, with crispy potatoes and corned beef, will never go out of style. Top with a fried egg and finish with a dollop of brown sauce
Ingredients
2 tbsp rapeseed oil or sunflower oil
1 onion, finely chopped
300g cooked floury potatoes, chopped into 2cm cubes
200g corned beef, roughly chopped
handful of flat-leaf parsley, finely chopped
fried or poached eggs, to serve
brown sauce, to serve
Step by step
Heat 1 tbsp of oil in a non-stick frying pan over a medium heat and fry the onion for 8-10 minutes with a pinch of salt until tender but not taking on any colour.
Turn up the heat a little and add another tbsp of oil. Add the potatoes and corned beef, and fry for 6-8 minutes, pressing down with a spatula to get lots of crispy bits of potato, until piping hot.
Scatter with the parsley, top with poached or fried eggs and serve with brown sauce.
