A traditional storecupboard supper of fried potatoes with thrifty corned beef. Serve with baked beans for a simple lunch or supper.
Prep:10 mins
Serves 4
500g potato, peeled and chopped2 tbsp vegetable oil1 onion, roughly chopped340g can corned beef, cut into cubes2 tbsp Worcestershire saucebaked beans and a little curly parsley, roughly chopped, to serve (optional)
STEP 1Put the potatoes in a pan, cover with cold water and bring to the boil. Cook for about 6-7 mins, then drain.STEP 2Heat the oil in a non-stick frying pan and cook the onion for 3-4 mins over a medium heat. Add the potatoes and corned beef, and push down with a spatula to crisp up, cooking for about 5 mins. Turn the mixture over, trying not to break up the meat and potatoes too much, then add the Worcestershire sauce. Cook for another 5 mins, pushing down to crisp the base again. Season a little, then serve with baked beans and a sprinkling of parsley, if you like.
