Corned Beef Hash with Home Fries and Eggs Sunny Side Up

Mon, 16 October 2017

Ingredients:

Serves 4-6

For the diner-style home fries:

3 medium rooster or Maris piper potatoes

2 tablespoons rapeseed oil

50g unsalted butter

1 medium onion; finely diced

1/2 tablespoon garlic powder

1/2 tablespoon smoked paprika

1/2 tablespoon Jamaican Jerk Spice

Salt & Pepper to season

50 grams fresh parsley-finely chopped

For the Corned Beef Hash:

2 tablespoons rapeseed oil

240grams corned beef; shredded

2 medium rooster or Maris piper potatoes

1 medium onion; finely diced

4 large free range eggs

100g rich cheddar cheese, grated

Salt and pepper to season

Method:

Start with the home fries; dice the potatoes into bite size pieces

Put in large saucepan of cold water

Add pinch of salt and bring to the boil

Simmer 8-10 minutes

Strain and set aside

In frying pan heat 1 tbs of oil with butter over a medium heat

Add onions and spices until soft

Add the parboiled potatoes to the pan and cook on a high heat until nice & golden

Onto the hash itself; in another frying pan heat 2 tsb of oil and add the shredded corn beef

Cook for 2 minutes

Grate the 2 potatoes, pop into a towel and squeeze excess water

Add the potatoes to the pan  all with finely chopped onion

Mix well and allow to cook for 6 minutes

When cooked place on a plate on top of the pan

Put the mix back into the pan and cook for a further 10 minutes

In another pan fry your eggs in a little oil; sunny side up

Serve on a place, placing eggs on top and add fries on the side

Garnish with chopped parsley