Fried eggs and corned beef hash

Brighten up your breakfast with Matt Tebbutts punchy corned beef hash flavoured with mustard and Worcestershire sauce
By Matt Tebbutt
Fried eggs and corned beef hash
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 200 g baby potatoes
  • 2-3 tbsp olive oil
  • knob of butter
  • 1 onion, finely chopped
  • 2 tbsp Worcestershire sauce
  • 1 heaped tsp English mustard
  • 200 g canned corned beef, roughly chopped
  • 2 large eggs
  • knob butter
  • 3 tbsp chopped flat-leaf parsley, plus extra to garnish


1. Cook the potatoes in a pan of boiling water for 6-8 minutes, or until tender. Drain well and set aside.

2. Heat two tablespoons of the oil with the butter in a frying pan and fry the onion for 3-4 minutes, or until softened. Add the potatoes and fry for a 4-5 minutes, or until golden-brown and crisp.

3. Mix the corned beef with the Worcestershire sauce and mustard until well combined, then stir in the parsley. Tip the mixture into the pan with the onions and potatoes and stir to combine. Fry for 2-3 minutes, or until crisp on the bottom.

4. Season the hash, then fry the egg in butter. Serve by topping the hash with the egg, and garnish with more parsley.

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