Corned beef hash with fried egg

Step 1

Cook the peeled, chopped potatoes in a saucepan of salted boiling water for 8-10 minutes, or until tender. Once tender, drain and set aside.

Step 2

Meanwhile, heat one tablespoon of the olive oil in a large non-stick frying pan. Cook the onion with a pinch of salt over a medium heat for about five minutes, or until softened and turning golden-brown. Once the onions are cooked, push them to the edge of the pan.

Step 3

Add a little more oil to the pan and then add the potatoes, crushing them roughly with the back of a fork. Spread them out so that they cover the base of the pan and leave to cook for 4-5 minutes, or until a golden crust is beginning to form on the base. Turn and repeat until all the sides of the potatoes are golden-brown. Mix with the onions at the edge of the pan.

Step 4

Add the corned beef and English mustard to taste and stir through to mix well. Continue to cook over a low heat while you prepare the eggs.

Step 5

Add the remaining olive oil to a separate frying pan. Once hot, crack in the eggs and fry until the white is cooked through, but the yolk still runny.

Step 6

Serve the hash divided between serving plates with an egg on top and eat immediately.