Name: Corned Beef Hash with Fried Eggs
Ingredients: 8 medium baking potatoes, parboiled in their skins, peeled and grated; good vegetable oil for frying; 600 g corned beef, diced; 4 medium onions, peeled, halved and thinly sliced; salt and freshly ground black pepper; 16 medium eggs, plus extras for breakages; Worcestershire sauce

Preparation info

Difficulty
Easy

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

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

Ingredients

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

Method

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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