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Method

  1. Pre heat the oven to 180°C fan assisted (gas mark 4) or 200°C without a fan
  2. 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
  3. Simmer for about 12-15 minutes until the potatoes are tender and the stock has almost evaporated
  4. Stir in the corned beef, mustard and Worcestershire sauce. Turn up the heat and stir until fully mixed together
  5. Put the pan in the oven & bake for 15 minutes until the top is crisp and golden
  6. 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
  7. Serve with traditional Brown sauce or Tomato relish