2 large King Edward or Maris piper potatoes, peeled & cut into thumbnail size cubes
350ml hot beef stock
195g F&Co corned beef, cut into thumbnail sized cubes
A few thyme leaves
2 tbsp grain mustard
2 tsp Worcestershire sauce
4 free range eggs
Chopped chives to garnish
Sea salt & cracked black pepper
Pre heat the oven to 180°C fan assisted (gas mark 4) or 200°C without a fan
Melt the butter in a frying pan over a medium-high heat. Fry the onion, stirring frequently, until sweet and tender, then add the potatoes and thyme. Stir to coat with the butter, cook for a few minutes, then pour over the stock
Simmer for about 12-15 minutes until the potatoes are tender and the stock has almost evaporated
Stir in the corned beef, mustard and Worcestershire sauce. Turn up the heat and stir until fully mixed together
Put the pan in the oven & bake for 15 minutes until the top is crisp and golden
Fry the eggs in ½ butter & ½ oil over gently heat, season with salt & pepper then serve on top of the hash scattered with chopped chives
Serve with traditional Brown sauce or Tomato relish
