Corned Beef Hash

• Potato500g potatoes
• Parsley2 tablespoons fresh parsley, chopped
• Salt1/2 teaspoon salt
• Onion1 small onion
• Butter1 tablespoon butter
• Egg2 eggs
• Corned beef200g corned beef, chopped
• Oil1 tablespoon oil
• Pepper1/4 teaspoon black pepper

How to Make It

• 1

  Start by preparing your potatoes. Peel 500g potatoes, cut them into 1.5cm cubes and boil them in 1 litre of water with 1 teaspoon of salt for 6 minutes, until just tender but still holding their shape. Drain well and let them steam dry (leftover boiled or roasted potatoes, diced into 1.5cm cubes, also work perfectly here). Finely chop 1 small onion.

• 2

  Dice 200g corned beef into cubes of a similar size to your potatoes. If using canned corned beef, drain any excess liquid first. For the best texture, try to get good, firm chunks rather than mush.

• 3

  Heat 1 tablespoon of oil and 1 tablespoon of butter in a large, heavy-bottomed frying pan or cast-iron skillet over medium-high heat. Once the butter is melted and sizzling, add the diced onion and cook for 3-4 minutes until it starts to soften and turn translucent.

• 4

  Add the diced potatoes to the pan, spreading them out in a single layer as much as possible. Cook for 8-10 minutes, stirring occasionally, until the potatoes are golden brown and slightly crispy on the outside. Don't rush this step; good browning equals great flavour!

• 5

  Now, gently fold in the diced corned beef. Continue to cook for another 5-7 minutes, pressing the hash down with your spatula occasionally to encourage more crispiness. Season generously with salt and freshly ground black pepper.

• 6

  Once the hash is beautifully golden and crispy, make two wells in the hash with your spatula. Crack an egg into each well. Cover the pan with a lid (or a baking sheet) and cook for 3-5 minutes, or until the egg whites are set and the yolks are still wonderfully runny.

• 7

  Carefully slide the finished hash onto warm plates. Garnish with a sprinkle of fresh chopped parsley for a burst of colour and freshness.

• 8

  Serve immediately. This hearty dish is fantastic on its own or with a simple side of baked beans or brown sauce. It’s a truly comforting and satisfying British classic!