Here is one of my childhood favourites. We know it as Penacalty but as I sit in Central London writing this I will compromise and allow it to be called Corned Beef Hash!
Cheap, easy and best served with Tommy K and crusty bread!
You will need:
1 Tin of Corned Beef (chilled makes it easier to slice)
Thinly sliced potatoes
Beef stock, enough to cover the ingredients
Layer slices of corned beef, onion and potato in a casserole dish, repeat layers and end with potatoes.
Dissolve stock 2 stock cubes in about half pint of water.
Pour over potatoes.
Cover with a lid or foil
Bake for an hour or so until potatoes are tender
Take off foil and dot bits of butter or marg over top and bake for another 20 mins or so.