Ingredients

The following ingredients have 4 Servings
  • 1 brown onion, chopped finely
  • 1 1/2 potatoes, grated coarsely
  • 250 gram cooked corned beef, finely shredded
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1 tablespoon plain flour
  • 1 egg
  • 1 tablespoon vegetable oil
  • 4 eggs, extra

Instruction

  • Combine onion, potato, beef, parsley, flour and egg in a large bowl; shape hash mixture into 8 patties. Heat oil in a large heavy-based frying pan over medium heat; cook patties, uncovered, until browned both sides and potato is tender.
  • Half-fill a large shallow frying pan with water; bring to the boil. Place 4 oiled egg rings into pan. Break 1 extra egg into a small cup; slide into egg rings; repeat with remaining eggs. Return water to the boil; cover pan, turn off heat, stand about 4 minutes or until a light film of egg white sets over the yolks. Remove eggs, one at a time, using a slotted spoon; place on an absorbent paper-lined saucer to blot poaching liquid. Carefully remove egg rings.
  • Serve corned beef hash topped with eggs.