Place the potatoes in a pan and cover with boiling water. Add a pinch of salt and bring to the boil, then cover and simmer for 5 minutes.
Meanwhile, heat the oil in a large, heavy-based, non- stick frying pan. Add the onion and sauté for 3–4 minutes until softened.
Drain the potatoes, then add the butter to the onion mixture. Once it is foaming, tip in the potatoes, season and sauté for 8–10 minutes until the potatoes are crisp and golden.
Prepare the poached eggs as described on page 24. Add the corned beef to the potato and onion mixture and continue to sauté for another 3–4 minutes until the corned beef has broken down and crisped up in places. Stir in the parsley and season to taste. Serve with a poached egg on top.
- 550 g (1 1⁄4 lb) potatoes, cut into 1-cm (1⁄2-inch) cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- a knob of butter
- 1 x 200-g (7-oz) can corned beef, cut into 1-cm (1⁄2-inch) cubes
- the leaves from 1⁄2 x 20-g (3⁄4-oz) packet flat-leaf parsley, chopped
- salt and freshly ground black pepper
- poached eggs, to serve