Instructions: Peel the potatoes, cut into large chunks and place in a saucepan. Cover with cold water and bring slowly to a boil. Simmer potatoes until cooked through, about 20-30 minutes. Mash lightly with a fork.

In a pan, cook the onion in the butter until it is lightly browned, about 6-8 minutes. Cut and pull the corned beef into small pieces, up to 1/2" thick. Put the corned beef in a bowl with the onions and the mashed potatoes. Add plenty of freshly ground black pepper and salt to taste.

When the mixture has cooled, shape into 8 patties; fry in oil until browned on both sides. Top with a poached egg if you like. Very good served with Mustard Sauce (in Cookbook).

Serves 4.

Uncooked patties can be wrapped in plastic film and will keep in the refrigerator for 3-4 days.

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