Ingredients – Serves 2
Leftover Corned beef, about 11/2 cups worth finely shredded or sliced
2 red onions, finely chopped
2 potatoes, chopped into 1 cm dice and par boiled for about 5 minutes
1 heaped teaspoon tomato paste
Salt and Freshly ground black pepper
Finley chopped parsley
2 free range or organic eggs
2-3 tablespoons of olive oil
In a large skillet or frypan heat the oil and add the onions along with a pinch of salt. Cook the onions over medium heat, stirring frequently until they are golden brown. Add the potatoes and continue to fry them until they too are golden all over, adding more oil if the pan is running too dry. At the stage when the potatoes are added you don’t want to stir too often – let the potatoes colour well on one side before giving them a stir. Add the tomato paste and stir to combine it well with the onions and potatoes. Add the corned beef and cook until the beef is warmed through. Check the seasoning and add salt and pepper to taste.
Whilst the meat is heating through heat a little more oil in a small frypan and fry the eggs until just cooked through. Serve the hash topped with chopped parsley and a fried egg.