Crispy Diner-Style Corned Beef Hash with Fried Eggs

What you need

• 700 g (1 1/2 lb) waxy or all-purpose potatoes, peeled, cut into 1.5 cm cubes
• 340 g (12 oz) cooked corned beef, cut into small cubes
• 1 large onion, diced
• 2 tbsp vegetable oil
• 2 tbsp butter
• 2 tsp Worcestershire sauce
• 4 eggs
• salt, to taste
• black pepper, freshly ground, to taste
• parsley, chopped, optional

Method

Restated from the original video

1. 1

   Put the potatoes in a pan of cold salted water and bring to a boil. Simmer until a knife slides in but the cubes still hold their shape, 6-8 min.

2. 2

   Drain well and let the potatoes steam dry in the colander for a few minutes.

3. 3

   Heat the oil and half the butter in a large cast-iron or heavy frying pan over medium heat.

4. 4

   Add the onion and fry, stirring often, until soft and starting to color, 5-7 min.

5. 5

   Stir in the potatoes and corned beef, then season with the Worcestershire sauce, a little salt and plenty of black pepper. Go easy on salt, as the beef is already salty.

6. 6

   Press the mixture flat with a spatula and leave it alone until a deep brown crust forms underneath, 6-8 min.

7. 7

   Turn the hash over in sections, dot with the remaining butter and press down again. Cook until the second side is crusty too, 5-6 min more.

8. 8

   Meanwhile, fry the eggs in a separate pan until the whites are set and the yolks are still soft, 3-4 min.

9. 9

   For anyone young, elderly, pregnant or immunocompromised, use pasteurized eggs or cook the yolks until firm.

10. 10

    Divide the hash between plates, top each portion with an egg and scatter over the parsley.

Imported from apinchofhealthy.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.