Ingredients:
3 lbs of ‘old’ potatoes
4 ounces beef drippings
1 large onions
1 (15 ounce) cans of chopped corned beef
2 -3 tablespoons water
1 beef stock cube
gravy
salt, and brown ( to season)
Directions:
Melt the dripping and fry the onions in a large pan until translucent.
Peel and slice the potatoes (about 1/4″ thick).
Rinse the starch out of the potatoes before adding to the pot.
Dissolve the stock cube in the water and add to the pan.
Cover and cook the potatoes on a medium heat for approx 40-45 minutes.
Stir occasionally.
When the potatoes are soft, add the corned beef and stir vigorously until the potatoes break up.
Add gravy salt (Burdalls) to brown and season.
Serve with oatcakes.
Servings: 4
Time preparation: 10 min.
Time total: 60 min.