Tater 'ash (as my Nana made it)

This is my all time winter comfort food. Every Saturday my Nana would make a big pan, served with white sliced bread and pickled red cabbage.

1. 1

   1. Peel and chop the potatoes and onion.
   
   2. In a large pan fry the chopped onion in some butter until golden brown.
   
   3. Add the potato and add water enough to cover and bring to boil & simmer.
   
   4. Open corned beef, break up into pieces add to the simmering potato and onions.
   
   5. Add beef stock cube(s) or a liquid cube (I like the Knorr Stock Pots) to taste.
   
   6. Simmer until potatoes are cooked. You can add other vegetables too I sometimes add carrot, suede or parsnip.
   
   7. Serve in a large deep plate with a generous helping of pickled red cabbage & white sliced bread to mop up the gravy.