SMOKIN’ CORNED BEEF HASH
We’ve elevated a corned beef hash and given it a smoky kick, making it a fabulous brunch.
SERVES 4
✣ 600g (1¼lb) potatoes, peeled and diced
✣ 2tbsp sunflower oil
✣ 1 large onion, sliced
✣ 340g tin corned beef, chopped
✣ 4 eggs
✣ 2 large handfuls watercress ✣ Smoked chilli mayonnaise,
to serve
1
Put the diced potatoes in a pan of boiling water. Bring back to the boil and cook until just tender, then drain.
2
Heat 1tbsp of the sunflower oil in a pan and cook the onion for 5 mins until golden, then set aside on a plate. Next, fry the potatoes in the remaining oil for 8 mins or until browned.
3
Return the onion to the frying pan along with the corned beef, mix and cook for another 4-5 mins. 4
Meanwhile, break the eggs into a pan of simmering water and cook for 2 mins for softly poached, or cook for another 1 min if you prefer a firmer poached egg.
5
Serve the hash topped with watercress, an egg and a dollop of mayonnaise.