Corned Beef Hash with Fried Eggs & Brown Sauce

Ingredients

• 340 g tinned corned beef
• 700 g waxy potatoes, peeled and diced
• 1 onion, finely chopped
• 4 eggs
• 3 tbsp sunflower oil
• 2 tsp Worcestershire sauce
• 1 tsp smoked paprika
• 4 tbsp brown sauce, to serve

Method

1. 1

   Boil the diced potatoes in salted water for 5–6 minutes until just tender but still holding their shape. Drain well.

2. 2

   Heat 2 tablespoons of the oil in a large non-stick frying pan over a medium-high heat. Fry the onion for 5 minutes, then add the potatoes and press down into the pan. Cook without stirring for 5 minutes to get a crust.

3. 3

   Break the corned beef into large chunks over the hash. Sprinkle over the smoked paprika and Worcestershire sauce. Stir and press down again, then cook for a further 5–6 minutes until crispy patches form throughout.

4. 4

   Meanwhile, fry the eggs in the remaining oil in a separate pan to your liking.

5. 5

   Divide the hash between plates, top each with a fried egg and serve with a generous squirt of brown sauce.