← Nouns Cooking · American

Ingredients

• 700 g floury potatoes (such as Russet), peeled and cut into 1.5 cm dice
• 2 tbsp Butter
• 1 tbsp Vegetable oil
• 1 Onion, diced
• ½ green pepper, diced
• 300 g cooked corned beef, diced
• 1 tsp Worcestershire sauce
• 4 Eggs
• 1 tbsp Parsley, chopped

Method

1. Boil the potatoes in salted water for 5–6 min, until just tender at the edges but still firm. Drain well and let them steam dry.
2. Heat the butter and oil in a large cast-iron or non-stick frying pan over medium heat. Cook the onion and pepper for 5 min, until soft.
3. Add the potatoes and corned beef, sprinkle with the Worcestershire sauce and season with pepper. Press the mixture down firmly with a spatula and cook, without stirring, for 5–6 min, until a deep golden crust forms underneath.
4. Flip the hash in sections, press down again and cook for 5 min more, until crisp all over.
5. Make 4 hollows in the hash and crack an egg into each. Cover the pan and cook for 4–5 min, until the whites are set but the yolks are still runny. Scatter with parsley and serve.

Tips

• Leftover corned beef from a boiled dinner is perfect; good deli corned beef, chopped, works too.
• Corned beef is salty, so taste before adding any salt.

Sources

Written in our own words after cross-checking these recipes:

Spend With Pennies The Modern Proper