Instructions:
Step 1: Peel and slice the potatoes into chunky chips. Rinse and soak in cold water for 30 minutes.
Step 2: Drain and pat dry. Heat oil to 160°C (320°F) and fry chips for 5-6 minutes. Remove and drain.
Step 3: Increase oil heat to 190°C (375°F) and fry chips again until golden and crispy. Season with salt.
Step 4: Heat the baked beans in a saucepan over medium heat until warmed through, stirring occasionally.
Step 5: Slice the corned beef and serve cold or warm lightly in a pan if preferred.
Step 6: In a non-stick pan, heat butter or oil and fry eggs sunny-side-up until whites are set and yolks still runny.
Step 7: Plate up with a generous portion of chips, warm baked beans, corned beef slices, and fried eggs.
Storage and Reheating Tips:
Store leftovers in separate containers in the fridge for up to 2 days. Reheat chips in an air fryer or oven for crispiness, and warm beans and corned beef in a microwave or pan. Eggs are best made fresh.
Continue on the next page