- 500g mini potatoes
- 2 tbsp sunflower oil
- 4 onions, sliced
- 200g button mushrooms, large ones halved
- 2 x 340g cans corned beef
- 6 tbsp passata
- 3 tbsp Worcestershire sauce
- 3 tbsp wholegrain mustard
- 5 tbsp chopped flat-leaf parsley
- 6 free-range eggs
Steam the potatoes until tender then cut in half. Heat the oil in a large sauté pan, then fry the potatoes until browned with some sea salt. Remove with a slotted spoon; set aside. Add the onions to the pan and gently cook until lightly browned and softened. Set aside then fry off the mushrooms with some salt and pepper. You may need a little more oil. Set aside.
Cut the corned beef into small chunks and fry off over a high-ish heat so the fat melts and the beef begins to brown. This will take about 20 minutes. Then add the passata, worcestershire sauce and mustard. Stir in the potatoes, onions and mushrooms and cook until heated through. It can sit on a low heat while you poach or fry the eggs. Stir through the parsley and serve.
Any leftovers can be reheated the next day. You will need to add a little more passata or worcestershire sauce if it has dried out a little.