1 large tin corned beef
1 lb. 450 grams of potatoes
A medium Spanish or red onion
stick of celery
1 green pepper
1 red pepper
3...
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1 large tin corned beef
1 lb. 450 grams of potatoes
A medium Spanish or red onion
stick of celery
1 green pepper
1 red pepper
3 tablespoons sunflower or olive oil
salt, pepper, parsley
4 eggs
a few drops of vinegar
Cut the potatoes and cornbeef into half inch dice and chop the peppers, celery and onions as small or smaller. Put the potatoes into a pan of cold water and bring to a boil. Boil for 2 minutes and drain the potatoes. Put them on paper towels to dry.
Heat the oil in a heavy bottomed pan and fry the potatoes on a medium high flame until they start to brown; add the onions and continue frying; when the onions soften, add the peppers and celery, continue frying for another 3-4 minutes until they also soften. Add the cut up corn beef, parsley, salt and pepper to taste (very little salt is needed as the cornbeef is very salty) and mix in well.
Press the mixture down in the frying pan to form a cake; continue frying until crisp and brown on the bottom.
Top each portion with a poached egg and serve with a green salad.
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