- 700g floury potatoes, cut into
- 2,5cm cubes
- 2 tbsp olive oil
- 2 red onions, sliced
- 300g can corned beef, roughly chopped
- 1½ tbsp Worcester sauce
- 1 tbsp wholegrain mustard
- large handful curly parsley, roughly chopped
- salt and pepper
- 4 eggs
1. Bring a medium pan of salted water to the boil and simmer the potatoes until just tender. (Try not to overcook them, otherwise they’ll fall apart during frying.) Drain well.
2. Meanwhile, heat most of the oil in a large nonstick frying pan over a 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.
3. Add the Worcester sauce, mustard, parsley and plenty of seasoning, and fold through. (Add a splash of water if you like.) Check the seasoning and set aside.
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.
EACH SERVING 2 000kJ, 33g protein, 21g fat (7g saturated), 36g carbohydrate (7g sugars), 5g fibre.