- 4 tbsp olive oil
- 2 tbsp butter
- 2 onions, diced
- 3 medium potatoes, peeled and cut into 1cm dice
- 400g (14 oz) piece of corned beef, diced
- 200ml (7 fl oz) chicken stock
- 6 tbsp (1/3 cup) roughly chopped fresh parsley
- 8 large eggs
- Salt & freshly ground black pepper, to taste
- Heat 1 tablespoon of the oil and the butter in a large saucepan over a medium-high heat. Add the onion and gently sauté for about 5 minutes, stirring occasionally, until they start to brown. Add the potatoes and sauté for about 6-8 minutes until they become lightly brown and crusty.
- Next, stir in the corned beef and then deglaze the pan with the chicken stock, scraping any sticky bits from the bottom with a wooden spoon. Season to taste and leave to cook gently for 7 – 10 minutes until the liquid is absorbed.
- Meanwhile, heat the remaining tablespoon of oil in a wide frying pan over a gentle heat and carefully fry the eggs until cooked to your preference.
- Carefully stir all but 1 tablespoon of the parsley through the now cooked hash and season to taste with salt and pepper. Divide the hash between four warmed serving plates. Place two eggs on top of each one, scatter the remaining tablespoon of parsley over and serve immediately.
- TIP Use leftover cooked potatoes in place of the raw ones but chop them a little larger and omit the stock.