Ingredients

• 275g/10oz potatoes
• cut into cubes but not peeled
• 3 tbsp oil
• 1 onion
• sliced
• 1 garlic clove
• crushed
• 225g/8oz canned corned beef
• cut into cubes
• 3 tbsp Worcestershire sauce
• 1 large pickled gherkin
• chopped
• 1 tsp wholegrain mustard
• salt and freshly ground black pepper
• 50g/2oz butter
• 4 poached eggs
• brown sauce and tomato ketchup

Directions

• Boil the potatoes in a pan of salted water for five minutes
• then drain.
• Heat two tablespoons of the oil in a pan and fry the onion and garlic for 6-8 minutes
• or until softened and lightly browned.
• Tip the onion mixture into a bowl with the corned beef
• Worcestershire sauce
• chopped gherkin and mustard. Season with salt and freshly ground black pepper and mix well.
• Transfer this mixture to an ovenproof dish.
• Heat the remaining tablespoon of oil with the butter in a frying pan and fry the potatoes until tender and golden-brown.
• Preheat the grill to high.
• Spoon the potatoes on top of the meat mixture in the dish
• then place under the grill for 4-6 minutes
• or until crisp and golden-brown.
• To serve
• divide the corned beef hash among four serving plates. Top each portion with a poached egg and serve with brown sauce and tomato ketchup.