Corned beef hash

7 oz (200 g) tinned corned beef (I used leftover corned beef)
2 large, very fresh eggs
2 tablespoons Worcestershire sauce
1 rounded teaspoon grain mustard
1 large onion
10 oz (275 g) Desirée or King Edward potatoes
2-3 tablespoons groundnut or other flavourless oil
salt and freshly milled black pepper
Start this off by cutting the corned beef in half lengthways, then, using a sharp knife, cut each half into four ½ inch (1 cm) pieces. Now chop these into ½ inch (1 cm) 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 ½ inch (1 cm) 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 it's 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 in the remaining oil (see How to fry an egg, below). Serve the hash divided between the two warm plates with an egg on top of each and don't forget to have plenty of tomato ketchup on the table.

I still have some left over corned beef
. This is it’s third incarnation. All in all, this piece of meat that cost me 5 pounds, has lasted a family of four through one dinner, two breakfasts, and two lunches. That worked out well, as long as you really love corned beef.

You would think I would have gone for an American recipe for this, but after looking around, Delia Smith’s .
looked the best. I liked the look of the Worcestershire and mustard flavoring.

One of the reasons I made this, is because I have only ever known corned beef hash from a tin, and I always wondered what it would have been like if it was a real food.

Well, this is it.

It is very different to what I have had in the past, as you would imagine, but it’s a really nice (though heavy) breakfast. It’s also really easy to make. Whether you are a fan of the tinned kind or not, you should try this. If you weren’t a fan, you could easily think of this as a different food. If you’ve been a fan, then it will be interesting to see a fresher version of it.