British corned beef hash.

Ingredients

• 12 ounces / 340 grams tinned corned beef
• 1 large onion (chopped to half-inch dice)
• 1 1/2 pounds / 680 grams potatoes
• 2 tablespoons Worcestershire sauce (optional)
• 2 tablespoons tomato puree (optional)
• 1 teaspoon salt (for parboiling the potatoes)
• 2 - 3 tablespoons Sunflower oil (for frying)

Instructions

1. 1

   Peel the potatoes and cut them into one-inch pieces. Place them in a saucepan of cold salted water and bring to a boil. Boil for 3 minutes then drain and set aside.

2. 2

   While the potatoes are boiling, remove the corned beef from the tin and cut it into one-inch blocks.

3. 3

   Heat 2 tablespoons sunflower oil in a frying pan and once the oil is hot add the corned beef. The oil should sizzle when the beef is added. Fry for 2 - 3 minutes on high heat until the corned beef starts to crisp. Remove from the pan and set aside.

4. 4

   Add the remaining oil to the pan (if necessary) and fry the onions on a moderate heat until they start to brown and turn translucent. This will take 3 to 4 minutes. Stir often.

5. 5

   Add the potatoes to the onions, turn the heat to low and cover the pan with a lid. Leave the potatoes and onions for 5 to 7 minutes, then stir and continue to cook, turning occasionally, until the potatoes are soft and slightly brown.

6. 6

   Add the corned beef to the potatoes and onions and stir in the Worcestershire sauce and tomato puree. Pat down firmly and continue to cook until the underside is starting to brown. Turn carefully with a spatula and brown the other side. Serve immediately.

7. 7

   Serve immediately with a side of baked beans and optionally top with a fried egg.