Crispy Corned Beef Hash with Runny Eggs

⏱ 40 min · Serves 4

Golden, craggy potatoes, sweet fried onion and salty corned beef pressed into a skillet until a proper crust forms. Top with a soft fried egg and a shake of brown sauce for the ultimate no-fuss supper or weekend brunch.

Per serving: 580 kcal · 28.0g protein · 45.0g carbs · 32.0g fat

Ingredients

• 800g floury potatoes (Maris Piper or russet), peeled and cut into 2cm cubes
• 1 x 340g tin corned beef, chilled and cut into 2cm cubes
• 3 tbsp vegetable oil
• 1 large onion, finely diced
• 1 red pepper, diced (optional)
• 2 garlic cloves, finely chopped
• 1 tsp smoked paprika
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato ketchup
• 4 large eggs
• Salt and plenty of black pepper
• Small handful flat-leaf parsley, chopped
• Brown sauce or hot sauce, to serve

Method

1. Put the potato cubes in a large pan of well-salted cold water, bring to the boil and simmer 6-8 minutes until just tender but not falling apart. Drain thoroughly and leave in the colander to steam-dry for 5 minutes.
2. Heat 2 tbsp oil in a large heavy frying pan (ideally cast iron) over medium-high heat. Add the onion and pepper and fry 5 minutes until softened and starting to colour. Add the garlic and smoked paprika and cook 1 minute more.
3. Add the drained potatoes and remaining 1 tbsp oil. Season well, press the mixture flat with a spatula and leave undisturbed for 4-5 minutes to build a crust. Flip in sections and repeat once or twice, about 10 minutes total.
4. Scatter over the corned beef cubes, drizzle in the Worcestershire sauce and ketchup, and fold through gently — you want chunks, not mush. Press flat again and cook 4-5 minutes until the beef edges caramelise.
5. Meanwhile, fry the eggs in a separate pan in a little oil until the whites are set and yolks still runny.
6. Scatter parsley over the hash, top with the eggs, grind over more black pepper and serve straight from the pan with brown sauce.