Corned Beef Hash, British-Style
The British version made with canned corned beef, which breaks into soft flakes rather than the firm shreds of a deli brisket. It is fried in one pan until a crust forms underneath and topped with eggs.
- Prep15 min
- Cook35 min
- Total50 min
- Serves4
AI-generated illustration
Contains:dairyeggfishmeat
Ingredients
Method
- Boil the diced potatoes in salted water for 6 to 7 minutes, until a knife just enters, then drain them and leave them in the colander to steam dry for 5 minutes.
- Fry the onion in 2 tablespoons of the vegetable oil in a large heavy skillet over medium heat until soft and browning at the edges, about 8 minutes.
- Add the remaining 1 tablespoon oil and the drained potatoes, spread everything into a flat layer, and cook without stirring for 6 minutes so a crust forms underneath, then turn in sections and repeat once.
- Scatter the cubed corned beef over the top with the Worcestershire sauce, mustard powder, salt, and black pepper, fold it in gently just once or twice, and press the hash flat; cook 6 to 8 minutes more, until the corned beef has warmed through and started to catch and brown against the pan.
- Make four hollows in the surface, drop the butter in pieces around them, crack an egg into each hollow, cover the pan, and cook 4 minutes, until the whites are set and the yolks still soft.
- Scatter the parsley over and bring the pan to the table.
Notes
- Chill the can of corned beef first; at room temperature it smears instead of cutting into cubes.
