Peel and slice potatoes thin. Rinse in cool water to remove starch, then drain well.
Heat oil in a wide nonstick pan over medium heat.
Add potatoes and stir to coat in oil. Add onion, garlic, salt, black pepper, and Scotch Bonnet. Stir again.
Cover with a lid and cook on medium-low heat for 10 minutes. Stir every 3–4 minutes.
After 20 minutes, uncover.
Create a space in the center of the pan and add corned mutton. Cook for 3 minutes to heat, then stir to mix evenly with potatoes.
Increase heat slightly to crisp and reduce moisture. Stir often. Taste and adjust salt. Serve hot with sada roti or as a standalone meal.
