Hello again everyone, just before I dive off to earn a crust I thought I'd share this little gem with you which is great for a different brekky, a fantastic lunch or a post Pub indulgence and is cheap as chips to make and freezes well too so I always make extra so I've got some to fall back on. Here we go! For 4 people you will need-.
8 reasonably sized potatoes (I find red skinned ones the best).
2 medium onions (Red or White, your choice!)
1 tin of corned beef or 6 slices if it's from a deli counter.
Salt & Pepper to taste.
Wash the potatoes and slice up with the skins on, chop the onions roughly and bung the spuds and onions in a large saucepan with a good couple of pinches of salt, cover with boiling water from the kettle and whack on the stove to boil. After about 5 to 6 mins check with the point of a knife, you should be able to push a knife through the potato slices but they should still be firm. Remove from heat and drain, being careful not to lose any of the onion. Here comes the fun bit! Pour over a really good glug of olive oil and add a pinch of salt and a generous twist of black pepper, turn the contents of the pan gently with a spoon to coat the contents with the oil. Cube or crumble the corned beef into the saucepan and turn again to distibute it, then turn out mixture into a greased oven dish and place in a hot oven, gas mark 6 or 180 degrees for about 30 mins or until starting to brown and crisp, turn mixture once during cooking to get it all browned and crunchy and the onions sweet and caramelly (is that a word?). Once you are happy that it is even throughout, remove from the oven and crack the 4 eggs on top of the mixture and return to the oven until the whites are cooked. Remove and serve immediately. If you are making to freeze, this is done at the saucepan stage after adding the corned beef, leave to cool and place in freezer bags in whatever portions you require, and when required, cook from frozen in the oven dish, but it will obviously need about 10 minutes more in the oven. Enjoy!!