Corned Beef Hash with Fried Eggs

Preparation info
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By AA Gill and Mark Hix

Published 1997

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These quantities are for a main course. They can be halved and served with one fried egg as a light snack or brunch.


  • 4 medium onions, peeled, halved and thinly sliced
  • good vegetable oil for frying
  • 8 medium baking potatoes, parboiled in their


Fry the onions in vegetable oil in a covered thick-bottomed pan until they are soft, stirring occasionally. Then remove the lid arid turn up the heat to give them a little colour. Put them into a mixing bowl. Heat some oil in a frying pan (a cast-iron one preferably) until it is very hot and cook the potato a little at a time until it is lightly coloured. Add it to the onions.

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