Charlo’s ‘Corned Beef Hash with poached egg’
‘Corned Beef Hash with poached egg’
550g par boiled new potatoes cubes,
2 tablespoons Wicklow rapeseed oil scented with chili
1 medium sized onion chopped
220g corned beef cubed
Salt & pepper
Heat the rapeseed oil in a heavy based non stick frying pan, add the onion and saute for 3 or 4 mins until softened. Add butter, let it foam up, then add the potatoes and corned beef, sauté until crisp and golden, approx. 10 mins, add parsley. Poach the eggs in rolling boiling water and once cooked with soft yoke, remove and place on top of the corned beef hash.