Creamy Hellmann's® or Best Foods® Real Mayonnaise mixed with ketchup, Worcestershire sauce and mustard, gives this Irish classic the perfect touch. Makes for a quick and easy lunch.
6 medium all-purpose potatoes, peeled if desired, and cut into cubes
2 Tbsp. olive oil
1 medium onion, thinly sliced
2 cloves garlic, finely chopped
2 cans (12 oz. ea.) corned beef
3/4 cup frozen green peas, thawed
5 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise
1 Tbsp. Hellmann’s® or Best Foods® REAL Ketchup
1 Tbsp. Worcestershire sauce
1 tsp. Maille® Old Style Mustard
Cover potatoes with water in large saucepot; bring to a boil over high heat. Reduce heat to low and simmer until potatoes are fork-tender, about 15 minutes. Drain and set aside.
Heat oil in large skillet over medium heat and cook onion, stirring occasionally, until tender, about 5 minutes. Add potatoes and cook, tossing gently, until potatoes are crispy, about 8 minutes. Stir in garlic and cook 30 seconds.
Crumble in the corned beef; stir to combine. Stir in remaining ingredients. Cook, stirring occasionally, until heated through, about 5 minutes. Serve, if desired, with fried eggs.