Classic British Fish Cakes vs Corned Beef Hash

Both dishes rely on potato, onion, butter and parsley, yet handle them in opposite ways. The fish cakes mash the potato smooth with butter and milk, fold in flaked poached white fish, chopped onion and parsley, then coat each cake in flour, egg and breadcrumbs and pan-fry it into a crisp golden shell, with lemon wedges served alongside. The hash keeps potato and corned beef in diced cubes, browning them with onion into a salty, crusty skillet base, topped with eggs cooked in wells until the yolks stay runny and a scattering of parsley.