Ingredients

Steps

• Boil the chopped potatoes in salted water for 8-10 minutes until tender, then drain.
• Sauté the onion with salt in 15ml of olive oil until golden-brown, then move to the pan edge.
• Add more oil and the potatoes to the pan, crushing them roughly with a fork.
• Fry potatoes for 5 minutes per side until golden-brown, then mix with the onions.
• Stir in the diced corned beef and mustard and cook over a low heat.
• Fry the eggs in a separate pan with the remaining oil until whites are set and yolks are runny.
• Serve the hash topped with a fried egg.