1 x tin of corned beef
1 onion, diced
2 tsp Dijon mustard
1 tsp Chinese chilli oil
1 tbsp Worcestershire sauce
1 tbsp chopped parsley
Dollop of butter
2 eggs and the oil to cook them
2 x King Edwards potatoes, cut into ¾ inch chunks
1 tbsp single cream
Salt and freshly ground black pepper
1. Boil the chunks of potatoes in plenty of simmering, salted water for 8 minutes. When cooked, remove from the heat and drain.
2. Heat a large frying pan, add the butter. Fry the onions and cook until translucent. Add the drained potatoes, increase the heat and cook until they have taken some colour.
3. Whilst the potatoes are frying, open the tin of corned beef and mash it up with a spoon in a baking dish. Add the mustard, Worcestershire sauce and chilli oil. Season with salt & freshly ground black pepper.
4. Once the spuds have taken colour add the corned beef mixture and stir together. Reduce the heat. Add the cream and mix and then add the parsley.
5. Serve with fried egg on top.
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