1 lb. baby potatoes, washed and halved
1 cup frozen peas
1/2 lb. small cherry tomatoes, halved
1 large onion, finely chopped
2 cans corned beef
salt
pepper
1 stick butter
1 tablespoon oil

Bring the potatoes to boil in their skins, then simmer for 5 minutes until soft.

In a large frying pan or wok add the oil and butter on a medium heat. Add potatoes and chopped onion. Fry together until the potatoes start to brown.

Add tomatoes, frozen peas and diced corned beef.

Cook for about 15-20 minutes, turning frequently. Add salt and pepper to taste.

Nice served with a fried egg on top with crusty bread.

Submitted by: Richard Donovan