Corned Beef Hash on Toast with A Fried Egg

Ahh corned beef reminds me of when I was a little girl at school. Back in the 70's (and probably before that), at school break times we were presented with an unhealthily warm corned beef sandwich and a small bottle of equally warm (and suspicious smelling) milk. A horrible memory which has put people of my generation off milk and corned beef for life. And not surprising! Upon saying that - I love milk and I love corned beef. And one of my favourite breakfasts has to be corned beef hash.

Served hot on a slice of brown toast, with a perfectly fried (ideally poached - was feeling lazy on Saturday morning) egg. With a dash of HP sauce. Perfect!

For the hash:

1 tbsp. oil
1 large potato, peeled and chopped 1/2 inch dice
1 small onion, finely diced
1 tin corned beef
200g baked beans
a little salt and a lot of black pepper!


Put the chopped potato on a microwavable plate and cook for a couple of minutes until softened a little. Fry the onion with the oil in a frying pan and add the potato. Cook for about 7 minutes until the potato golden and the onion cooked.

Add the tin of corned beef and mix in well with the vegetables. Season well. Finally add the baked beans, stir in and heat through gently.

Serve hot on a piece of toast and top with a runny yolked egg. And HP sauce. Delicious!