|
Serves:
4 |
Cooking:
15 minutes |
|
Preparation:
20 minutes |
Calorie
count: 425kcal
per serving |
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 |
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.