Ingredients

• 500g/1lb 2oz potatoes
• peeled and cut into similar-sized pieces
• 3 tbsp olive oil
• 1 onion
• thinly sliced
• 1 x 200g/7oz tin corned beef
• diced
• 1-2 tsp English mustard
• to taste
• 4 eggs
• salt and black pepper

Directions

• Cook the peeled
• chopped potatoes in a saucepan of salted boiling water for 8-10 minutes
• or until tender. Once tender
• drain and set aside.
• Meanwhile
• heat one tablespoon of the olive oil in a large non-stick frying pan. Cook the onion with a pinch of salt over a medium heat for about five minutes
• or until softened and turning golden-brown. Once the onions are cooked
• push them to the edge of the pan.
• Add a little more oil to the pan and then add the potatoes
• crushing them roughly with the back of a fork. Spread them out so that they cover the base of the pan and leave to cook for 4-5 minutes
• or until a golden crust is beginning to form on the base. Turn and repeat until all the sides of the potatoes are golden-brown. Mix with the onions at the edge of the pan.
• Add the corned beef and English mustard to taste and stir through to mix well. Continue to cook over a low heat while you prepare the eggs.
• Add the remaining olive oil to a separate frying pan. Once hot
• crack in the eggs and fry until the white is cooked through
• but the yolk still runny.
• Serve the hash divided between serving plates with an egg on top and eat immediately.