Peel the potatoes, cut into large dice, and cook for 5-6 minutes, in boiling, salted water, until half cooked. Drain well.
Peel and finely chop the onion. Dice the corned beef. Mix together the potato cubes, onion, and corned beef. Season with salt and pepper. Grease well a frying pan with oil and put the meat and potato mixture into the pan.
Beat the egg. Dissolve the tomato puree or ketchup in 1 tbsp of hot water, beat this into the egg, add the Worcester and Tabasco sauces then pour onto the meat mixture. Fry gently for about 15 minutes, stirring occasionally. Serve hot.
I have known people to make this gourmet dish using cooked rice instead of cooked potatoes, but it has not been particularly successful.