Ingredients
- 1 lb (450g) cooked corned beef in chunks
- 1 lb (450g) peeled Russet potatoes in 1/4 inch cubes
- 1/4 cup (60ml) heavy cream
- 1 chopped yellow onion
- 1 red bell pepper in 1/4 inch pieces
- 2 tablespoons unsalted butter
- 4 eggs (optional)
- 1 tablespoon chopped fresh parsley, for garnish (optional)
Method
- Boil the potatoes in salted water for a few minutes, or until nearly tender, then drain (this will take 3 minutes approx).
- Pulse the meat in the food processor until it is chopped coarsely or, if you don't have one, chop it finely by hand.
- Saute the onion and bell pepper in the butter in a skillet for 5 minutes or until a bit browned.
- Add the potatoes and cook over quite a high heat, stirring now and then, for 5 minutes or until golden brown.
- Stir in the cream for a minute.
- Serve topped with fried eggs (if you want) and sprinkle over some parsley before serving to add a colorful twist.
Notes
If you want to serve this for lunch or dinner you might prefer to swap the egg for a mixed baby leaf salad served on the side.