CORNED BEEF HASH WITH FRIED EGGS

The popularity of this dish can be attributed to its simplicity – the fact that it’s comforting and entirely unchallenging.

Serves 4

500g (1lb 2oz) new potatoes

1 large onion, thinly sliced

60ml (2¼fl oz) light olive oil

340g (12oz) corned beef, diced

2tbsp Lea & Perrins Worcestershire sauce

Sea salt and freshly ground black pepper

4 free- range, organic eggs, preferably Burford Browns

Finely chopped flat-leaf parsley, to serve

Scrub the potatoes and cook in a pan of boiling salted water until tender. Drain and cut into quarters. Fry the onion in a large frying pan in 2tbsp of the olive oil until soft and translucent.

Continue cooking until the onion starts to caramelise, then using a slotted spoon, remove from the pan and set aside in a large bowl to cool a little. Return the pan to the heat with a splash more oil and fry the potatoes until they are light golden brown all over. Remove from the heat and add to the onion.

Add the corned beef to the bowl with the Worcestershire sauce and mix well, slightly breaking up the potatoes and corned beef. Leave to cool, season well with salt and pepper, then using your hands, shape the mixture into 4 flat cakes. Heat a little more oil in a large frying pan and cook the corned beef hash cakes on both sides until golden.

Set aside and keep warm while you fry the eggs in the same pan in a little more oil. Serve the corned beef hash topped with a fried egg. Garnish with chopped parsley.