Ingredients
- 500 g floury, unpeeled potatoes
- 250 g corned beef, finely chopped
- 1 onion, finely chopped
- ¼ teaspoon nutmeg
- 60 g butter
Method
1. Steam or boil the potatoes for 15–20 minutes, or until just tender (pierce with the point of a small sharp knife—if the potato comes away easily it is ready). Drain, then allow to cool. Peel off and discard the skins, then chop coarsely.
2. Place the chopped potato, corned beef, onion, nutmeg and some freshly ground black pepper in a large bowl and mix together well. Cover the mixture with some plastic wrap and refrigerate for about 2–3 hours.
3. Heat the butter in a 20 cm heavy-based, non-stick frying pan. Add the potato mixture and press down with a large palette knife to form a flat cake.
4. Cook over medium heat for 10–15 minutes, or until a crust forms on the bottom, taking care not to burn the base. Shake the pan gently from time to time to keep the mixture from sticking.
5. Place a large, lightly greased plate over the top of the pan and invert the potato cake onto the plate. Slide the cake back into the same pan and cook for a further 10 minutes, or until a crust forms on the bottom. Slide onto a serving plate and serve at once.
