Ingredients

The following ingredients have 4 Servings
  • 4 potatoes, diced into cubes
  • 3 tbsp olive oil
  • 1 onion, finely diced
  • 1 garlic clove, crushed
  • 340g/12oz corned beef, tinned
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp vinegar
  • 1-2 free-range eggs (per person)
  • Tomato ketchup, to serve
  • 300g/10½oz plain flour
  • 315g/11oz cornmeal
  • 200g/7oz icing sugar
  • 1 tbsp baking powder
  • 1 free-range egg
  • 250ml/9fl oz milk
  • 200g/7oz butter, melted

Instruction

  • For the corned beef hash, place the potatoes into a saucepan and cover with water. Bring to the boil and simmer until just tender. Drain and set aside.
  • Heat a frying pan until hot. Add one tablespoon of the olive oil, the onion and garlic and fry for two to three minutes.
  • Add the potatoes and fry for a further minute.
  • Crumble in the corned beef and mix together.
  • Spoon the mixture into a soup dish then place under the grill for three to four minutes, until crusty.
  • Bring a pan of water to the boil, add the vinegar and whirl the water around.
  • Crack an egg into a ladle. Pour the egg into the pan and simmer for two minutes, until ready. Remove from the pan and drain.
  • Remove the hash from the grill and top with the egg.
  • Top with a squeeze of ketchup and serve with hot, buttered corn bread.
  • For the cornbread, mix together the flour, cornmeal, icing sugar and baking powder.
  • Make a well in the centre of the dry ingredients and add the milk and egg. Mix together from the centre outwards, incorporating the dry ingredients into the wet gradually to create a dough-like paste. Add the melted butter last.
  • Place in a hot baking tin. Place in a hot oven for about 15 minutes until golden brown.
  • Remove from the oven, allow to cool slightly. Turn out, cut into slices and serve with the corned beef hash.