|4||pc||medium-sized potatoes, skin on, quartered lengthwise|
|1||tbsp||iodized fine salt|
|2||tbsp||MAGNOLIA NUTRI OIL COCONUT VEGETABLE OIL|
|2||tbsp||minced red bell peppers|
|1(210g)||can||PUREFOODS CORNED BEEF CHILI GARLIC|
|1(210g)||pack||MAGNOLIA CHEEZEE SQUEEZE CHEDDAR|
|2||tbsp||chopped green onions|
1. In a medium stock pot, heat enough water until boiling. Cooking for potatoes for 10 minutes or until potatoes are tender. Drain and season with salt and pepper. Set aside.
2. In a medium saute pan, heat oil. Saute onions and garlic. Add bell peppers.
3. Add corned beef and saute for another 3 minutes. Set aside.
4. On a plate, arrange the cooked potatoes. Top with prepared corned beef mixture then drizzle with cheese. Garnish with spring onions.
Makes 4 servings.