Diner Corned Beef Hash

Ingredients

• 600g waxy potatoes, peeled and cut into 1cm dice
• 450g cooked corned beef, cut into 1cm dice
• 1 large onion, finely diced
• 1 green pepper, finely diced
• 3 tbsp unsalted butter
• 1 tbsp neutral oil
• 1 tsp sweet paprika
• 1/2 tsp dried thyme
• 2 tbsp double cream
• 4 large eggs
• 1 tbsp white vinegar, for poaching
• Salt and plenty of black pepper
• Small handful of parsley, chopped

Before you cook

• Peel the potatoes and cut them into even 1cm cubes
• Cut the corned beef into cubes the same size as the potatoes
• Finely dice the onion and green pepper
• Chop the parsley

Steps

1. Put the diced potatoes into a saucepan of cold salted water and bring it to the boil.
2. Simmer the potatoes for 6 minutes, until a knife meets slight resistance, then drain them thoroughly and leave them to steam dry in the colander for 5 minutes.
3. Melt the butter with the oil in a large cast-iron skillet over medium heat.
4. Cook the onion and green pepper for 6 minutes until softened and just starting to colour.
5. Add the drained potatoes, the paprika and the thyme, and season well with salt and pepper.
6. Fold in the corned beef and the cream, then press the whole mixture down into an even layer with a spatula.
7. Leave the hash completely alone over medium heat for 6 to 7 minutes so a crust forms on the bottom.
8. Turn the hash over in large sections, press it flat again, and give it another 6 minutes undisturbed.
9. Bring a wide pan of water to a bare simmer, add the vinegar, and poach the eggs for 3 minutes until the whites are set and the yolks still soft.
10. Lift the eggs out with a slotted spoon and rest them briefly on kitchen paper.
11. Divide the hash between plates, top each portion with a poached egg, and scatter over the parsley and a heavy grind of black pepper.