Break up the potatoes. Heat the oil in a heavy
frying pan, then add the potatoes and corned
beef and cook, turning the potatoes over
with a fish slice every time they become
crisp. After about 10 mins, when the
potatoes are crisp all over, stir through the
beetroot, then season. Turn down the heat,
pat the potatoes into a cake, then leave to
brown on the bottom. Invert onto a plate,
then return to the pan until the other side
is browned. Serve straight from the pan, or
turn out onto a board and cut into wedges.
Serve with the horseradish sauce.