Corned Beef Hash

eggsBy Good Housekeeping Magazine website

Serves 4


2–3tbsp vegetable oil
1 onion, finely chopped
900g (2lb) cooked potatoes, cut into chunks
340g can corned beef, roughly diced
4 medium eggs
1 tbsp freshly chopped flat-leafed parsley


  • Heat 1 tbsp oil in a heavy-based frying pan and fry the onion for 5–6min until soft.
  • Add the potatoes and cook for 5–6min over a medium heat until lightly golden.
  • Add the beef and fry over a high heat for a further 5–10min, turning once until the mix becomes crisp and golden brown.
  • Heat the remaining oil in another frying pan.
  • Fry eggs for 2–3min until yolks are just set.
  • Add chopped parsley to the hash, then season and divide among four warmed plates.
  • Top each portion of hash with an egg, then season again and serve.