The Ivy’s 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. Golden brown and crisp, with a runny egg and soft mash, all you need is Lea & Perrins on the side.

SERVES FOUR INGREDIENTS

500g new potatoes

1 large onion, thinly sliced 60ml light olive oil 340g corned beef, diced 2 tbsp Lea & Perrins Worcestershire sauce 4 eggs

Finely chopped flat-leaf parsley, to serve

METHOD

Scrub the new potatoes and cook in a pan of boiling salted water until tender. Drain and cut into quarters.

Fry the onion slices in a large frying pan in two tablespoons of olive oil until soft and translucent. Continue cooking until the onions start to caramelise, then, using a slotted spoon, remove them 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 onions. 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. Using your hands, shape the mixture into four 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.

Recipe from The Ivy Now by Fernando Peire (Quadrille, £30, also available as an eBook)