Ingredients:
- Corned beef tin
- Potatoes, thinly sliced
- Sweet potato, thinly sliced
- Red bell pepper, chopped
- Half a leek, chopped
- Black pepper, paprika, ground coriander and garlic granules
- Worcestershire sauce
- Egg
Method:
- Place the potato and sweet potato into an oiled pan on a high heat
- After about five minutes add in the leek and red pepper as well as the seasonings
- Give this about ten minutes on a medium heat, stirring occasionally, because adding in the corned beef and Worcestershire sauce.
- Continue cooking for about another ten minutes before moving to the mixture to one half of the pan and adding more oil if needed
- When the oil is hot enough, if adding more, break your egg into it and fry it to your liking
- Once the egg is cooked serve and enjoy!
Eating And Storage Tips
Want to make this an even heartier meal or bulk it out if you are short on a few potatoes? Serve it in some Yorkshire Puddings.
If you don’t have leeks or red pepper that’s no problem. You can easily do this with things like onion, carrots, cabbage or almost whatever you have around. You might prefer to just do this as potatoes and corned beef and serve other stuff up on the side. I go for this method because it keeps it all as a one pan dish.
If you prefer this on the moister side you could add a tiny dash of gravy on afterwards. I would not suggest putting it in here during cooking as the potatoes and corned beef tend to crisp up fairly well and adding gravy in during the process would lose that textural integrity.
You can easily put leftovers of this in the fridge and reheat the following day. I tend to grate a little bit of cheese on mine and reheat it in the microwave. But if I am going to pan fry it again anyway to heat it up then I will sometimes consider it.
DANNIIXBHRI 