Preheat the oven to 375-degree F
Dice the corned pork
Chop the onions tomatoes and sweet peppers
Peel and shred the potatoes
Place the potatoes in a towel and squeeze all the water from it
Place 2 tablespoon of oil in a pan and sauté the potatoes until lightly golden and cooked
Remove and set aside to cool
Place the remaining 2 tablespoon of oil in the same pan and sauté the corned pork with tomatoes onions and sweet peppers
Remove from the heat and set aside to cool
In a large bowl beat together eggs, milk salt and black pepper
Add the cooled potato, and corned pork mixture to the eggs
Grease a muffin tin and full each with egg mixture
Place about a teaspoon of shredded cheese on top of each
Place in the hot oven and bake for 15 to 20 minutes or until a toothpick come out clean
Serve warm