1. Heat a very large frying pan over medium heat and add half the butter. Fry the onions for about 8-10 minutes until quite well browned around the edges. Add the sweet potatoes and remaining butter and fry for about 5 minutes,stirring occasionally until the potatoes begin to soften. Crumble in the corned beef and cook for a further 5-8 minutes until the potatoes are softened (but not falling apart). Taste and season with salt if needed (the corned beef will be salty) and plenty of freshly ground black pepper. Scatter with parsley and serve with the pickles.

Also try:Adam Liaw's chickujaga

Find more of Adam Liaw's recipes in theGood Food New Classics cookbook.

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