Name: Corned beef hash with poached eggs
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 brown onion, chopped finely; 1 1/2 potatoes, grated coarsely; 250 gram cooked corned beef, finely shredded; 1 tablespoon finely chopped flat-leaf parsley; 1 tablespoon plain flour; 1 egg; 1 tablespoon vegetable oil; 4 eggs, extra

Corned beef hash with poached eggs

A classic in the thrifty housekeeping repertoire, corned beef hash is as delicious as it is economical, especially topped with a soft-poached egg.

Ingredients

1 brown onion, chopped finely

1 1/2 potatoes, grated coarsely

250 gram cooked corned beef, finely shredded

1 tablespoon finely chopped flat-leaf parsley

1 tablespoon plain flour

1 egg

1 tablespoon vegetable oil

4 eggs, extra

Method

1.Combine onion, potato, beef, parsley, flour and egg in a large bowl; shape hash mixture into 8 patties. Heat oil in a large heavy-based frying pan over medium heat; cook patties, uncovered, until browned both sides and potato is tender.

2.Half-fill a large shallow frying pan with water; bring to the boil. Place 4 oiled egg rings into pan. Break 1 extra egg into a small cup; slide into egg rings; repeat with remaining eggs. Return water to the boil; cover pan, turn off heat, stand about 4 minutes or until a light film of egg white sets over the yolks. Remove eggs, one at a time, using a slotted spoon; place on an absorbent paper-lined saucer to blot poaching liquid. Carefully remove egg rings.

3.Serve corned beef hash topped with eggs.

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