700 g (1.5 lb) potatoes, peeled and chopped into 3 cm cubes

340 g (12 oz) tinned corned beef, cut into 1 cm cubes

1 onion, finely chopped

2 tbsp sunflower oil

1 tbsp Worcestershire sauce (or Henderson’s Relish)

Salt and freshly ground black pepper, to taste

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Boil the potatoes in salted water for about 10 minutes until tender. Drain well.
Meanwhile, heat the sunflower oil in a large frying pan over medium heat. Add the chopped onion and cook for 5 minutes until soft and golden.
Add the cooked potatoes, cubed corned beef, Worcestershire sauce, salt, and pepper to the pan.
Increase the heat to high and cook for 5–10 minutes, stirring occasionally, until the potatoes turn crispy and everything is well combined.
For extra crispiness, place the pan under a hot grill for a few minutes until the top is browned.
Serve hot, optionally topped with a fried egg.

Add diced bell peppers or mushrooms for extra flavor and color.

Top with grated cheese before grilling for an indulgent twist.

Use leftover roasted or boiled potatoes to save time.

For spice, stir in chili flakes or hot sauce.

Reheat leftovers in a frying pan to restore crispiness.