Corned beef hash

Classic comfort-food dish, with crispy potatoes and corned beef.

Ingredients

• 2 tbsp rapeseed oil or sunflower oil
• 1 onion, finely chopped
• 300g potatoes
• 200g corned beef, roughly chopped
• handful of flat-leaf parsley, finely chopped
• fried or poached eggs, to serve
• brown sauce

Method

1. Peel the potatoes and chopped into 2cm cubes. Boil until semi soft.
2. Heat 1 tbsp of oil in a non-stick frying pan over a medium heat and fry the onion with a pinch of salt until tender but not taking on any colour.
3. Turn up the heat a little and add another tbsp of oil. Add the potatoes and corned beef, and fry for 6-8 minutes, pressing down with a spatula to get lots of crispy bits of potato, until piping hot. Set aside.
4. Cook the egg. Scatter potato and corned beef with the parsley, top with poached or fried eggs and serve with brown sauce.