Enter Freddie, and his take on on a breakfast classic.
200g corned beef
1 large potato, peeled and cubed
1 small onion, finely chopped
fresh parsley, chopped
1 tablespoon picked jalapenos, drained
salt and freshly ground black pepper
1 tablespoon olive oil
Heat the oil and butter in a heavy-based sauté pan over a medium flame. When the butter’s melted and bubbling, add the onion and cook until soft and translucent.
Now add the potato and stir them into the onion and the oil well. Cook for about 10–15 minutes, stirring from time to time — you want them to brown and to catch a little bit.
Now add the corned beef, and stir it into the potatoes and onion, breaking it up in the pan. Cook for a further ten minutes or so, until the potatoes are browned, crispy and cooked through.
Add the parsley and jalapenos, season with salt and pepper, and serve with a poached egg.