|1 tbsp olive oil||1 x 12 oz can corned beef, chopped|
|1 onion, finely chopped||2-3 tsp cream-style white horseradish|
|1 garlic clove, finely chopped||generous splash of Worcestershire sauce (optional)|
|1½ lb (675 g) potatoes, peeled, quartered, and boiled||sea salt and freshly ground black pepper|
|3 large carrots, peeled and finely diced||pickled red cabbage, to serve|
|1 x 14 oz can of beef stock, heated|
Heat the oil in a large frying pan over low heat. Add the onion and a pinch of salt, and cook for about 5 minutes until soft. Next, add the garlic, potatoes, and carrot, and cook for about 5 minutes. Pour in a little of the stock, and bring to a boil. Stir in the corned beef, and mix well.
Add the remaining stock, reduce the heat slightly, and simmer gently for about 15 minutes, stirring occasionally to prevent sticking and to break up the chunks of corned beef, until the potatoes and carrots are tender. Taste, and season if needed. Stir in the Worcestershire sauce. Serve hot with pickled red cabbage.
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