Description
A hearty dish made with corned beef and potatoes, perfect for a hearty meal.
Ingredients
Scale
- 750 g potatoes, peeled and chopped into 1 (5/8in) cubes
- 1 tablespoon oil
- 1 medium onion, peeled and diced
- 2 tablespoons unsalted butter
- 1/2 tablespoon Worcestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 340 g tin corned beef
- optional: Baked beans and/or fried eggs
Instructions
- Place the potatoes in a pan and cover with cold water. Set over a high heat. Bring to the boil, then reduce the heat and simmer for 8-9 minutes, until tender. Then drain the potatoes in a colander.
- While the potatoes are cooking, heat the oil in a large frying pan, over a medium heat.
- Add the onion. Fry for 2 minutes, stirring often until slightly softened.
- Add the butter to the pan with the onions. When melted, add the drained potatoes. Stir together, then add in the Worcestershire sauce, salt and pepper. Fry the potatoes with the onions for about 5-6 minutes, stirring often, until the potatoes are lightly browned.
- Chop the corned beef into 1 (5/8in) cubes and add to the pan with the onion and potatoes.
- Fry for 3-4 minutes, stirring a couple of times.
- Divide between four plates and serve with baked beans and/or a fried egg on top.
Notes
- Place the corned beef in the fridge for an hour first, so it’s easier to get out of the tin and chop.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg