Salty corned beef, crispy golden potatoes and onions make the perfect combination this comfort food dish.


  • 500g/ 171/2 oz small new potatoes

  • 1 tablespoon vegetable oil

  • 1 large onion, peeled and finely chopped

  • 340g/ 12oz tinned corned beef, diced

  • 200g/ 7oz frozen peas

  • 200g/ 7oz cherry tomatoes, halved

  • 4 tablespoons semi-skimmed milk

  • 4 tablespoons freshly chopped parsley

  • Freshly ground black pepper

  • 1 fried egg (to serve - optional)


  • 1.

    Wash and quarter the potatoes lengthways then steam until tender – about 10 minutes

  • 2.

    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

  • 3.

    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 information

Nutritional analysis per serving (4 servings)

  • Energy 389kj
  • Fat Total 18g
  • Saturated Fat 5g
  • Protein 20g
  • Carbohydrate 36g
  • Sugar 7g
  • Sodium 1127mg

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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