(1½lb) floury potatoes, cut into 2.5c, (1in) cubes
2Tbsp.
olive oil
2
red onions, sliced
340g
tin corned beef, roughly chopped
1½ tbsp Worcestershire sauce
1Tbsp.
wholegrain mustard
Large handful curly parsley, roughly chopped
4
eggs
Directions
Step 1
Bring a medium pan of salted water to the boil and simmer the potatoes until just tender (try not to overcook them or they'll fall apart during frying). Drain well.
Step 2
Meanwhile, heat most of the oil in a large non-stick frying pan over medium-high heat and fry the onions until they are beginning to caramelise. Push the onions to one side of the pan and add the cooked and drained potatoes to the other. Fry until golden, turning carefully. Add the corned beef and continue cooking and turning ingredients until golden.
Step 3
Add the Worcestershire sauce, mustard, parsley and plenty of seasoning and fold through (add a splash of water if you like). Check the seasoning and set aside.
Step 4
Heat the remaining oil in a separate large nonstick frying pan. Crack in the eggs and cook until the whites are set but the yolks are still runny. Serve the fried eggs on top of the hash.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
