Corned Beef Hash
Hearty hash with corned beef.
Ingredients
- 1 sliced onion
- 1 clove garlic
- 200g smoked bacon lardons
- 1 tbs chopped parsley
- 500g corned beef, cut into 50mm cubes
- 6 chopped gherkins
- Salt and white pepper to season
- 50g butter
- 250g new potatoes
- 4 eggs
- Splash of white wine vinegar (optional, for poaching)
- Brown sauce
Instructions
- Put the new potatoes in a pan of cold salted water, bring to the boil and simmer for 15-20 minutes until tender all the way through. Drain and leave to steam dry for a few minutes, then crush roughly by hand or with the back of a fork.
- While the potatoes cook, fry the bacon lardons in a large frying pan until crisp. Remove with a slotted spoon and set aside, then add the butter to the pan.
- In the same pan, fry the onion and garlic until soft (5-6 minutes).
- Add the crushed potatoes, corned beef, gherkins, parsley and crispy bacon. Fold together and fry for 5-8 minutes, turning occasionally, until hot through and starting to crisp. Season with salt and white pepper.
- Meanwhile, poach the eggs. Bring a deep pan of water to a gentle simmer and add the vinegar, if using. Crack each egg into a cup, stir the water to make a gentle whirlpool and slide the egg into the centre. Cook for 3 minutes for a runny yolk, then lift out with a slotted spoon and drain on kitchen paper. Cook 2 at a time.
- Divide the hash between 4 plates and top each with a poached egg.
- Dollop on brown sauce to serve.