Salty corned beef, crispy golden potatoes and onions make the perfect combination this comfort food dish.
Wash and quarter the potatoes lengthways then steam until tender – about 10 minutes
Heat the oil in a large non-stick frying pan and cook the onion over a gentle heat for about 10 minutes until lightly golden. Add the potatoes to the pan and cook for a further 5 minutes until lightly golden. Stir in the corned beef and cook for 1-2 minutes
Stir in the peas and tomatoes. Moisten with the milk and add the parsley. Season with pepper and stir until heated through. Top with a fried egg (optional) and serve at once.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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