- 800g boiled potato
- 3 tbsp sunflower oil
- 140g corned pork, shredded
- 3 cooked beetroot
- horseradish sauce, to wait on
Atomize up the potatoes. Heat the oil in a heavy frying pan, then add the potatoes and corned pork and cook, turning the potatoes over with a fish slash each time they turn out to be crisp. After about 10 minutes, when the potatoes are crisp throughout, gallop by contrivance of the beetroot, then season. Turn down the heat, pat the potatoes into a cake, then leave to brown on the underside. Invert onto a plate, then return to the pan except the assorted aspect is browned. Help straight from the pan, or flip out onto a board and slash into wedges. Help with the horseradish sauce.
Recipe from Ethical Meals journal, April 2006