Ingredients

• 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

Directions

• 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.