Potato Hash

MAKES 4 SERVINGS

675g  GPOD Russet Burbank potatoes e.g. Desiree, cubed
2 tbsp sunflower oil
1 onion, chopped

1 red pepper, diced

195g tin sweet corn, drained
Salt and pepper

2 tsp Worcestershire sauce

2 tbsp freshly chopped parsley
340g corned beef, diced

Place the potatoes in a pan, cover with boiling water, add a little salt, cover and simmer for 10-15 minutes or until just cooked. Drain.

Heat the oil in a large frying pan and sauté the potatoes for 10 minutes until golden. Add the onion and red pepper and fry for 5 minutes.

Stir in the corned beef, sweet corn, seasoning and Worcestershire sauce and return to the heat for 10 minutes or until piping hot. Sprinkle over the parsley to serve.