A satisifyingly savoury winter warmer – just the job for chilly Febuary evenings.
1 Tbsp olive oil
2 onions, diced
1 Tbsp parsley
4 large potatos
1 beef stock cube
340g corned beef, diced
1 Tbsp Worcestershire sauce
1 Tbsp coarse grain mustard
1 clove of garlic, crushed
Poached egg to serve
Heat the oil in a large frying pan, fry the onions & parsley for 5 minutes over a medium heat.
Add the diced potato, garlic & crumble in the stock cube.
Add 350ml boiling water & simmer for 15 – 20 minutes, until the potato is tender & most of the liquid boiled off.
Stir in the corned beef, Worcestershire sauce & mustard & leave to heat through while you poach an egg for 4 minutes to top it off with.