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Ingredients :
1x340g/12oz can corned beef
1 small onion, peeled and finely chopped
450g/1lb cooked potatoes, diced into small cubes
45ml/3 tbsp vegetable oil
to taste
salt & freshly ground black pepper
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Method :
Cut the corned beef into small cubes and set aside.
Heat the oil in a large frying pan and fry the onion
gently until soft, taking care not to brown them. Remove from pan
with a slotted spoon and set aside to drain excess fat on kitchen roll.
Add the potatoes to the pan and fry until crisp and
golden brown. Return the onion to the pan with the cubes of corned beef.
Stir-fry over a medium heat for 5 minutes until heated
well through. Season to taste and serve immediately.
Serving suggestion:
1) Serve topped with a poached egg for a different
Sunday Brunch.
2) Serve with a dressing made from 60ml/4 tbsp soured
cream and 15ml/1 tbsp fresh parsley. |