CORNED BEEF HASH AND POTATOES RECIPES

Steps:

• Put the potatoes in a pan, cover with cold water and bring to the boil. Cook for about 6-7 mins, then drain.
• Heat the oil in a non-stick frying pan and cook the onion for 3-4 mins over a medium heat. Add the potatoes and corned beef, and push down with a spatula to crisp up, cooking for about 5 mins. Turn the mixture over, trying not to break up the meat and potatoes too much, then add the Worcestershire sauce. Cook for another 5 mins, pushing down to crisp the base again. Season a little, then serve with baked beans and a sprinkling of parsley, if you like.

Steps:

• Bring a pan of salted water to the boil and add the potato and carrot, cooking for 15 minutes until just tender. Drain well and spread out on a tray lined with a tea towel to cool. 

  Cook the onion in 2 tbsp of the olive oil for 5-10 minutes until soft in a large frying pan. 

  Add the garlic and cook for 1 minute, then add the thyme, ½ the parsley, the potatoes, corned beef, cabbage and carrots. 

  Taste and add salt and a generous amount of black pepper to taste, stirring well. 

  Turn the oven low to keep the hash warm while frying eggs

  Pat the mixture down in the pan and let brown for about 8-10 minutes

  Invert onto a plate then slide back into the pan and brown the other side for 5-8 minutes 

  Slide onto a large plate and place in the low oven

  Fry the eggs in olive oil to your liking, adding a grind of pepper

  Plate the hash topped the remaining parsley and with an egg on top.