My version of the comfort food classic.
Potatoes are par boiled, then fried until they are nice and crispy. A flavour base is made from sauteed carrots, red onion, celery along with some garlic powder and smoked paprika. a sauce is made by adding tomato ketchup, Worcester sauce and a few chilli flakes for some warmth. The pre-cooked potatoes and cubes of corn beef and very gently folded into the dish and heat through. The dish is finished with the essential fried egg on top.
Fine dining it is not, but it does taste very fine indeed.
Serves two people
30 mins cooking and preparation time
Ingredients
200g corned beef – cut into 2-3cm cubes
250g potatoes – peeled cut into 3-4cm cubes
2 small carrots – peeled, thinly sliced into rounds
2 red onions – peeled, diced
1 stick celery – finely diced
1 tablespoon oil – for dish
Half teaspoon garlic powder
Half teaspoon smoked paprika
3-4 dessert spoons tomato ketchup
Worcester sauce (a really good dash)
Chilli flakes (just a sprinkle)
Oil to shallow fry the potatoes
2 eggs
Knob of butter (to fry eggs)
Get cooking
- Start by par boiling the peeled potatoes for 6 minutes. Drain then return to the pan and place over a low heat. Shake frequently and keep over the low heat until the potatoes are dry.
- Heat oil to a depth of 3-4cm in a wide frying pan or wok to approx until approx 180॰c. Add the potatoes and shallow fry, turning occasionally until golden brown on all sides. This can take approx 10 mins, depending upon the size and type of potato. Remove from oil and drain well on absorbent paper.
- Heat 1 tablespoon of oil in a wide deep frying pan, then add the onion, celery and carrot. Fry over a medium heat and stir frequently until the mixture softens (approx 4 minutes). Then add a small sprinkle of chilli flakes. the garlic powder and the smoked paprika, stir fry for a further minute.
- Add 3-4 desert spoons of tomato ketchup and a really generous dash of Worcester sauce, stir through until the sauce bubbles then add the cubes of corned beef and the crispy potatoes. Fold through the sauce gently using a spatula, so not to break up the corned beef. Slowly warm the dish through, shaking the pan instead of stirring.
- As the dish heats through fry two eggs in a separate frying pan – sunny side up, and the yolk nice and runny.
- Once dish is piping hot and steam is rising serve straight away on pre heat plates, with the fried egg placed on top. Enjoy!
Ferret chef 