Instructions: Heavybased frying pan (approximately 20cm diameter)

slightly smaller frying pan for the eggs two plates placed in a warming oven

Start this off by cutting the corned beef in half lengthways then using a sharp knife cut each half into four 1cm pieces.

Now chop these into 1cm dice then scoop them all up into a bowl.

Combine the worcestershire sauce and mustard in a cup and pour this all over the beef mixing it around to distribute it evenly.

Now peel and halve the onion cut the halves into thin slices and then cut these in half.

The potatoes need to be washed and cut into 1cm cubes leaving the skin on then place the cubes in a saucepan.

Pour enough boiling water from the kettle to almost cover them then add salt and a lid and simmer for just 5 minutes before draining them in a colander and then covering with a clean tea cloth to absorb the steam.

Now heat 2 tablespoons of the oil in the frying pan and when its smoking hot add the sliced onions and toss them around in the oil to brown for about 3 minutes altogether keeping the heat high as they need to be very well. browned at the edges.

After that push all the onions to the edge of the pan and still keeping the heat very high add the potatoes and toss these around too because they also need to be quite brown. Add a little more oil here if necessary.

Now add some seasoning then using a pan slice keep turning the potatoes and onions over to hit the heat.

After about 6 minutes add the beef and continue to toss everything around to allow the beef to heat through (about 3 minutes).

After that turn the heat down to its lowest setting and in the smaller frying pan fry the eggs as described left.

Serve the hash divided between the two warm plates with an egg on top of each and dont forget to have plenty of tomato ketchup on the table.

Note: Theres now a tomato ketchup available in wholefood shops that does not contain sugar and has a real tomato flavour.

Serves 2

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