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Ingredients

  2 tbs vegetable oil

  1 onion, finely chopped

  225 g (8 oz) tinned new potatoes, drained and halved

  340 g can corned beef

  2tbsp tomato puree

  225 g (8 oz) tomatoes, chopped sea salt and black pepper

Preparation

  Heat the oil in a large non-stick frying pan and fry the onion for 2 minutes with the Italian Herb seasoning. 

  Stir in the potatoes and fry until lightly browned.

Add the corned beef, tomato puree and fresh tomatoes.

Add a splash of water if necessary and cover the pan with a lid.

  Cook for 10-15 minutes. Sprinkle with parsley and season to taste.