Corned Beef Hash Recipe | olivemagazine

Two white plates of golden fried potatoes topped with fried egg on a white wooden surface with a knife and fork and pot of brown sauce

2 tbsp rapeseed oil or sunflower oil
1 onion
finely chopped
300g cooked floury potatoes
chopped into 2cm cubes
200g corned beef
roughly chopped
handful of flat-leaf parsley
finely chopped
fried or poached eggs
to serve
brown sauce
to serve

Method

step 1
Heat 1 tbsp of oil in a non-stick frying pan over a medium heat and fry the onion for 8-10 minutes with a pinch of salt until tender but not taking on any colour.
step 2
Turn up the heat a little and add another tbsp of oil. Add the potatoes and corned beef, and fry for 6-8 minutes, pressing down with a spatula to get lots of crispy bits of potato, until piping hot.
step 3
Scatter with the parsley, top with poached or fried eggs and serve with brown sauce.

Anna GloverSenior food editor