Corned Beef & Egg Hash Recipe
2 tbsp vegetable oil
2 tbsp butter
1 onion, finely chopped
1 small green (bell) pepper, seeded and diced
2 large boiled potatoes, diced
350 gram corned beef diced
¼ tsp freshly grated nutmeg
¼ tsp paprika
Salt and ground black pepper to taste
Chopped fresh parsley, to garnish
Chili sauce, to serve
Heat the oil and butter in a large frying pan. Add the onion and cook, stirring occasionally until softened, about 5 minutes.
Mix together the green pepper, potatoes, corned beef, nutmeg and paprika in a bowl. Add salt and pepper to season. Add to the pan and toss gently. Press down lightly and cook over a medium heat until a golden brown crust has formed on the underside for about 5 minutes.
Stir the mixture to distribute the crust, then repeat the process twice, until the mixture is well browned.
Make four wells in the hash and crack an egg into each one. Cover and cook gently for about 5 minutes, until the egg whites are just set.
Sprinkle with chopped parsley and cut the hash into quarters. Serve immediately with chili sauce.