Prep your potatoes, onion & corned beef.
Heat the Olive Oil in a large deep pan, once hot add onions and gently fry them until they are a deep golden colour. Next, add the potato to the pan, along with the stock pot, crumbled oxo cube and water. Give it a good mix and bring to a gentle boil. Once boiling, turn the heat down to a med to low heat and allow the mixture to simmer.
Every 5 minutes or so give the mixture a stir, do this for approx 30-40 minutes or until the water has been absorbed and the potatoes are soft and breaking down.
Finally, add the corned beef and continue to stir until the corned beef and potato blends together (takes a few seconds max) and you are left with a very very thick lumpy mashed potato consistency.
To garnish, deep fry the left over potato skins in hot vegetable oil for about 3 minutes.
This dish is best enjoy immediately and is also great with oat cakes or beetroot.
Preparation: 10 mins
Cooking: 45 mins
2 tbsp Olive Oil
1 Onion, finely chopped
1kg Albert Bartlett Rooster Potatoes, peeled and cut into 1cm slices
1 Beef Stock Pot & 300ml cold water
1x Beef Oxo Cube
1 Tin of Corned Beef diced