Corned Beef and Bacon Hash with Fried Egg

Serves: to serve 4

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Ready In: 40 mins

Ingredients

12 oz - corned beef

1¼ lb - potatoes

6 oz - smoked streaky bacon (side bacon)

1 medium-sized - large onion

2 tablespoons - Worcestershire sauce

1 teaspoon - soy sauce

2 tablespoons - grain mustard

4 - eggs

3 tablespoons - duck fat (or goose fat)

  - salt and pepper

Directions

1. Cut the corned beef into ½" - ¾" (1cm - 2cm) chunks and mix in a bowl with the Worcestershire sauce, soy sauce and grain mustard and set aside. Peel the potatoes, cut them into ½" - ¾" (1cm - 2cm) chunks and rinse in cold water to remove any surface starch. Now place them in a large pan with sufficient salted water to cover them. Bring the water to the boil then turn down the heat and cover the pan so that it continues to boil gently, until the potatoes are tender (about 10-15 minutes). Drain.
2. Meanwhile, roughly chop the bacon and peel and finely slice the onion. Fry the bacon then remove from the pan and, in the same pan, fry the onions gently until soft and browned at the edges (about 5-10 minutes). Put the bacon back in the pan then add the potatoes and corned beef, salt and freshly-ground pepper to taste, and heat through, turning halfway. Fry the eggs in a separate pan and serve on top of the hash.