Posh corned beef hash

Serves: 1

Ingredients

butter
1 potato (c. 150g)
1 onion (c. 100g)
170g corned beef
parsley
Worcestershire sauce
mild Tabasco
salt & pepper

2 eggs (optional)
ketchup (optional)

Method

1. Parboil the entire potato, skin and all, for about 30 minutes. Drain water and when cool enough to handle, peel the skin. Dice into 2cm cubes.

2. Dice the onion. Add a generous knob of butter to a pan and place over a medium heat. Add the onion and fry for about 3-4 minutes, without colouring.

3. Add the potatoes to the pan and fry with the onion until lightly browned.

4. Cut the corned beef into strips and add to the pan. Fry for a few minutes until warmed through. Coarsely chop the parsley and incorporate into the mix. Add a few splashes of Worcestershire and Tabasco sauce and season with salt and pepper to taste.

5. Serve with two fried or poached eggs and some ketchup!

(by Rick Stein)