Ingredients
(Serves 4)

1 onion
1 tin corned beef
2 tbsp Worcestershire sauce
2 lb potatoes
Olive oil
salt & freshly milled black pepper
Fresh parsley

How to do it!

Cut corned beef into small cubes.

Finely chop the onion.

Cut peeled potatoes into half inch cubes and boil until nearly soft.

Drain potatoes.

Heat about 2 tbsp of olive oil in a large frying pan.

Saute onions until slightly brown.

Add chopped corned beef.

Fry for 1 min.

Add cooked, cubed potatoes.

Add Worcestershire sauce according to taste (you can never have enough in my opinion!)

Season lightly with a little salt and pepper.

Mix well (I mash mine up with a potato masher, but if you like it chunky, just stir it up).

Spread evenly around the pan and fry on a gentle heat for around 30 mins.

Once the underside is browned, turn out browned side up and garnish with parsley.

(alternatively, turn out after 15 mins, slide back into pan and brown on other side)

Although some people like to serve CBH with a fried egg on top, I think it’s best with lashings of baked beans and freshly milled black pepper, with extra dashes of Worcestershire sauce if you’re up for it.

Enjoy!

“See it all, till tomorrow”