- Serves: 2
- Cook Time: 20 minutes
- Prep Time: 15 minutes
- Effort: easy
- 200 g canned corned beef
- 2 tsp Dijon mustard
- 275 g Desiree or King Edward potatoes, peeled
- 3 tbsp groundnut oil
- 1 large onion, finely sliced
- 2 large eggs
- black pepper
1. Cut the corned beef into 1cm dice, tip into a mixing bowl and mix with the mustard.
2. Cut the potatoes into 3cm cubes, and place in a pan of lightly salted cold water. Cover the pan and simmer for 5 minutes, before draining and returning to the uncovered pan. Leave on one side for a minute, so that the steam evaporates. The potatoes at this stage should be only partially cooked.
3. Heat 2 tablespoons of the oil in a frying pan, and when smoking hot, add the sliced onion. Fry for 3-5 minutes over a moderately high heat, until lightly browned.
4. Push the onion to the side of the pan and add the potatoes. Fry the potatoes, stirring all the time, until browned - this should take about 10 minutes. After about 6 minutes of cooking, turn the heat down low, and add the beef to the pan. Combine everything over a low heat for about 3 minutes, until warmed through.
5. While the potatoes and beef are cooking, fry the eggs to your liking in the remaining oil in another small frying pan.
6. Divide the hash between two warm plates and top with a fried egg. Serve straight away.
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