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Place potatoes in a large pot and fill with cold water. Add 1 tsp salt then bring to a boil until knife tender. Drain (don't rinse) then leave in the colander to steam dry. Preferably until they stop steaming, but a minimum of 5mins. Shake the colander to rough the edges on the potatoes.
Heat up 1/2cup / 120ml oil in a large frying pan (or enough to comfortably fill the base of the pan). Turn onto a high heat, and when the oil is nice and hot carefully add the potatoes. Fry the potatoes, tossing occasionally until golden and crispy (this can take around 15mins, depending on the size of your spuds).
Once crispy, discard excess oil, leaving around 1 tbsp left in the pan. If you want to keep the potatoes extra crispy remove them from the pan and add back in right at the end (see notes).
Add in onion and fry for 3-5mins until soft and starting to brown. Add in corned beef, 1 tbsp Worcestershire sauce and 1/4 tsp white pepper. Toss the pan to combine everything and heat the corned beef through. Try not to stir too much or the corned beef will go mushy.
Serve individual portions with a few more drops of Worcestershire (optional), some brown sauce (optional) and a fried egg on top. Enjoy!