Allow 2 ounces of gluten free corned beef and 4 ounces of raw potato per person.
gluten free corned beef
Peel and grate the raw potato. A food processor saves time here.
Fry the grated potato in the minimum quantity of oil needed to prevent it sticking to the frying pan. Keep the pan covered with a lid but stir from time to time.
The aim is to keep the fried potato moist, not dry and crisp.
Cook until soft. (10 to 15 minutes depending on the heat)
Cut the corned beef into thin slices and dip each slice in beaten egg before frying slowly in a separate pan, again with the minimum of oil.
Serve hot from the pan.