|Energy (Kcal) 470||23%|
|Saturated Fat 6.2g||20%|
|Total Sugars 7.3g|
Place the potatoes in a pan, cover with boiling water, add a little salt, cover and simmer for 10 minutes or until just cooked. Drain.
Heat the oil in a large frying pan and sauté the potatoes for 10 minutes until golden. Add the onion and fry for 5 minutes.
Stir in the corned beef, sweetcorn, seasoning and Worcestershire sauce and return to the heat for 10 minutes or until piping hot.
Serve with a poached egg.
675g smooth potatoes e.g. Desiree, cubed
2 tbsp sunflower oil
1 onion, chopped
340g tin corned beef, diced
195g tin sweetcorn, drained
Salt and pepper
2 tsp Worcestershire sauce
4 eggs (optional)
Recreated to celebrate VE Day last year, this is a popular wartime soup of potatoes, onions, leeks, celery and bacon - healthy and really tasty.
Rustle up this delicious and hearty combination of soft crispy spuds, roast vegetables and steak. Guaranteed to fill you up as a main meal or a lunch.
This potato salad is the perfect accompaniment for a barbecue or party, helping to make your meal just that bit tastier and healthier!
This campaign was originally produced in the framework of a programme co-financed by the European Union