Corned Beef Hash Cakes with Poached Eggs
These corned beef hash cakes make a delicious brunch and are very easy to make, and you can save time by using leftover mashed potato instead of boiling them from scratch.
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Ingredients
  • 2 tbsp olive oil (plus extra for frying the cakes)
  • 1 onion (peeled & finely chopped)
  • 340 g tin of corned beef
  • 500 g mashed potato
  • a few splashes of Worcestershire sauce
  • 1 tbsp wholegrain mustard
  • sea salt and pepper (freshly ground)
  • 3 tbsp plain flour
  • 2 tbsp white wine vinegar
  • 4 free range eggs
Instructions
  1. Heat a large frying pan and add the oil, gently fry the onions until softened.
  2. In a large bowl add the onions, corned beef and mashed potato and mix through thoroughly. Now add the Worcestershire sauce and mustard, combine and season to taste. Wait until the mixture is cool.
  3. Divide the mixture into four and shape into cakes then toss in seasoned flour. In a large frying pan heat 1cm of oil and fry the cakes for 3 minutes on each side. Remove and drain on kitchen paper and set aside in a warm oven.
  4. To poach the eggs bring two litres of water to the boil with the vinegar. Lower the heat so the water is not bubbling. Break the eggs into separate ramekins or cups. Slide the eggs into the water and leave to poach 2-3 minutes.
  5. To serve, place a hash cake on a plate and top a poached egg. Enjoy!
Recipe Notes

  • To save time make the hash cakes the night before and store in the fridge for a quick and hassle-free breakfast in the morning.