Corned Beef Hash – it’s definitely one of my top ten comfort foods.
From the crispy potatoes to the sweet onions, this dish is an absolute beauty. But the real flavour lies in the eggs. When it comes to eggs, I cannot stress how important it is to buy happy eggs from good suppliers.
We all long for that illustrious deep ochre yolk, but sometimes it’s hard to find. Try to buy locally when you can. I got these eggs from the co-op, where they came from Havensfield Farm in Suffolk and they give a perfect rich eggy taste!
- 500g potatoes
- 340g tin of corned beef
- 2 tbsp Worcestershire sauce
- 2 tsp wholegrain mustard
- 3 tbsp vegetable oil
- 1 large white onion
- 2 large free-range eggs
- salt & pepper
- Peel the potatoes and dice into 1cm cubes, then set aside.
- Cut the corned beef into 1cm cubes and place in a small bowl. Add the Worcestershire sauce and mustard, and mix together – be careful not to break up the corned beef.
- In a large shallow casserole pan, or frying pan, heat the vegetable oil on a medium to high heat. While the oil is heating up, finely slice the onion, then add to the pan and brown for 10 minutes. Fill up the kettle and bring to a boil.
- Once the kettle is boiled, add the cubed potatoes to a medium saucepan and pour the water in so it just covers the potatoes. Add a sprinkling of salt, cover, and place on a medium heat for around 5-6 minutes.
- Drain the potatoes, add to the pan and toss into the onions, then leave on a medium heat for around 10-15 minutes, flipping the potatoes every 5 minutes, until they are crispy and golden. Season well.
- Add the corned beef and combine into the potatoes and onions.
- While the corned beef is heating up, fry the eggs until they have a runny yolk but a set white. Once they are cooked, serve piping hot on top of the corned beef hash.