To serve 4
you will need:

• 4 large potatoes, weighing about 1 lb 10 oz,or 750 g.
• 1 large onion.
• 1 tbsp of vegetable or cooking oil.
• 1 red pepper.
• 1 11 oz, or 340 g, can of corned beef or alternatively some thickly sliced fresh
  corned beef.
• 1 or 2 tbsps of creamed horseradish, (optional).
• 150 ml, a quarter of a pint carton of double cream.
• a small bunch of fresh parsley to decorate.

1. Peel and cut the potatoes into small cubes.
2. Peel and coarsely chop the onion.
   Remove the stalk, top and seeds from the pepper and break it into small pieces.
3. Carefully open the can of corned beef, tip the block of meat onto a plate
   and cut it into small cubes, or, alternnatively, put your fresh, thick cut slices
   of corned beef onto a plate and break them into small pieces.
4. Finely chop the parsley.
5. Begin by putting your potatoes into a large saucepan with enough
   cold water to cover them. Add a little salt, cover with a lid and
   bring to the boil.
6. Turn the heat down to simmer and cook for 5 minutes or until just tender
   when tested with a fork.
7. While your potatoes are cooking, fry your chopped onion and pepper in the
   oil in a large saucepan, until just soft, for about 5 minutes, stirring regularly
   to prevent them from sticking.
8. Drain your potatoes into a colander and leave until needed.
9. When the onion and pepper have softened, add the potatoes to the saucepan
   then fry, stirring regularly, for a further 5 minutes or until everything
   is golden brown and well cooked through.
10. Now add the corned beef, and continue cooking for about two minutes.
11. Mix the horseradish (if using) with the cream and add them to the pan.
    Please bear in mind that horseradish will give the dish quite a kick!,
    (a hot flavour).
12. Heat through very gently for another minute or so, but do not allow the pan
    to boil or the cream will curdle.

Remove the pan from the heat, stir in the chopped parsley, have a little
taste just to check the seasoning, and serve immediately.