Yields: 4 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 35 Mins Total Time: 45 Mins
A corned beef hash is a great Sunday brunch – it makes ideal comfort food and it’s so easy to make too! A wonderful store-cupboard-ingredient recipe for a last-minute brunch or lunch.
- Cook the potatoes in boiling salted water until tender. Drain and set aside.
- Place the corned beef in a bowl, add the mustard, Worcestershire sauce and season with salt & pepper - stir through and set aside.
- Meanwhile over a heat the olive oil over a medium heat in a large frying pan and fry the onion until it starts to soften. Add the potatoes and fry together for about 10 - 15 minutes until the potatoes are golden and are starting to crisp. Sprinkle over the chilli flakes and parsley, season to taste and toss together. Set aside in a warm oven.
- Add the corned beef and cook until it starts to warm through and starts to crisp in places. Sprinkle over the chilli flakes and parsley, season to taste and toss together.
- Make four holes in the corned beef and potato mixture and break an egg into each one. Cover the pan and fry for 2–3 minutes, or until the whites are set but the yolks remain runny.
- Serve heaps of the corned beef hash on warmed plates, topped with the fried eggs and a good dollop of ketchup - enjoy!