Step 1

Place the beef in a large heavy-based saucepan. Cover with water. Bring to the boil. Reduce heat to low. Cover and cook for 2 hours or until the beef is cooked through. Transfer to a plate. Use 2 forks to shred the beef.

Step 2

Meanwhile, place the potato in a colander. Use your hands to squeeze out excess liquid. Place in a bowl with the corned beef, egg and half the spring onion. Stir well to combine.

Step 3

Heat half the vegetable oil in a medium non-stick frying pan over medium heat. Divide the corned beef mixture into 8 even-sized portions. Spoon 2 portions into the pan and use the back of a spatula to flatten slightly. Cook for 3 mins each side or until golden brown and crisp. Transfer to a plate and cover with foil to keep warm. Repeat with remaining oil and corned beef mixture.

Step 4

Divide the corned beef hash among serving plates. Top with sour cream and sprinkle with the remaining spring onion.