Easy Corned Beef Hash with Eggs

4 standard portions

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Ingredients

• 700 g White Potatoes ((e.g. Maris Piper), peeled and diced into 2-3cm cubes)
• 2 tbsp Olive Oil
• 1 Onion (peeled and finely chopped)
• 1 Garlic Clove (peeled and finely chopped)
• 2 tsp Worcestershire Sauce
• 340 g Can of Corned Beef (chopped into cubes)
• 4 Eggs
• ½ tsp Salt
• ¼ tsp Black Pepper
• 1 tbsp Parsley (chopped)

Method

1. Place the diced potatoes in a large pan of salted water and bring to the boil. Cook for 6-8 minutes until the potato cubes are tender and cooked (test with a sharp knife). Drain the potatoes in a colander and set aside to steam dry.
2. Heat the oil in large frying pan and cook the onion and garlic over a medium heat until soft and translucent. Stir in the Worcestershire sauce.
3. Turn the heat up to medium high and add the potatoes, diced corned beef, and press down with a spatular or potato masher so you have one layer. Cook for 5 minutes until crispy. Use a spatula to turn the hash over in segments and cook for a further 3 minutes.
4. Make 4 wells in the frying pan using a spoon, and break an egg into each well. Place a lid over the pan and cook the hash for a further 3-4 minutes until the egg is cooked (runny yolk is best!). Season with salt and pepper before serving (and sprinkle with chopped parsley if you like).💡 Pro Tip: If you don't have a lid for your frying pan, just pop the pan under the grill for a minute to ensure the eggs are cooked on top.