Corned Beef and Egg Hash

Serves 4

2 Tbsp Vegetable Oil
2 Tbsp Butter
1 Onion (Finely Chopped)
1 Green Bell Pepper (Seeded and Diced)

2 Large Firm Boiled Potatoes (Diced)
12oz Can Corned Beef (Cubed)
¼ Tsp Grated Nutmeg
¼ Tsp Paprika
4 Eggs
Salt

Ground Black Pepper

1. Heat the oil and butter in a large frying pan on a medium heat.
   
   
   
2. Add the onion and fry for 3-4 minutes until softened (do not brown).
   
   
   
3. In a bowl mix together the green pepper, potatoes, corned beef, nutmeg and paprika.
   
   
   
4. Add to the frying pan and toss gently to mix in the onion season well with the salt & pepper.
   
   
   
5. Press down lightly and fry without stirring on a medium heat for about 3-4 minutes until golden brown crust has formed on the underside.
   
   
   
6. Sit the mixture thoroughly to distribute the crust, repeat the frying twice, until the mixture is well browned.
   
   
   
7. Make four wells in the hash and carefully crack an egg into each.
   
   
   
8. Cover the pan with a lid and cook gently for 4-5 minutes until the egg whites have set.
   
   
   
9. Serve the corned beef hash straight away with crusty bread and Tomato Sauce.
   
   
   
   

Variation:- You could add cherry tomatoes to the corned beef hash and a bit of chilli to spice it up a little. Poach the eggs separate and add the Dish when you serve it.