Corned beef hash with fried eggs

• 800gPotatoes
• 1Brown onion
• 4Spring onions
• 1 tinCorned beef
• 2 tbspVegetable oil
• 20gButter
• 1 tbspWorcestershire sauce
• 4Eggs

Plus salt, pepper and water.

Method

1. 1

   Cut the potatoes, skin on, into 2cm cubes. Boil in salted water for 8 minutes, until just tender, then drain well and leave to steam dry.

   18 min, mostly hands-off

2. 2

   Meanwhile, chop the onion, slice the spring onions and cut the corned beef into rough chunks.

3. 3

   Heat 1 tbsp of the oil and the butter in a large frying pan and fry the onion over a medium heat for 5 minutes, until soft.

4. 4

   Add the potatoes and turn up the heat. Press them down and fry for 10 minutes, turning every few minutes, until crisp and golden in places.

5. 5

   Add the corned beef and Worcestershire sauce and fold through gently. Press everything down and leave for 3 to 4 minutes to form a crust, then turn it over in sections and do the same again.

6. 6

   Meanwhile, heat the rest of the oil in a second frying pan and fry the eggs for 3 to 4 minutes, until the whites are set and the yolks still runny.

7. 7

   Scatter the spring onions over the hash, divide between warm plates and top each with an egg.