Grilled corned beef hash recipe
 Grilled corned beef hash topped with pickles and poached eggs. 275g/10oz potatoes, cut into cubes but not peeled3 tbsp oil1 onion, sliced1 garlic clove, crushed225g/8oz canned corned beef, cut into cubes3 tbsp Worcestershire sauce1 large pickled gherkin, chopped1 tsp wholegrain mustardsalt and freshly ground black pepper 50g/2oz butter 275g/10oz potatoes, cut into cubes but not peeled 3 tbsp oil 1 onion, sliced 1 garlic clove, crushed 225g/8oz canned corned beef, cut into cubes 3 tbsp Worcestershire sauce 1 large pickled gherkin, chopped 1 tsp wholegrain mustard salt and freshly ground black pepper 50g/2oz butter 4 poached eggsbrown sauce and tomato ketchup 4 poached eggs brown sauce and tomato ketchup Method Boil the potatoes in a pan of salted water for five minutes, then drain.Heat two tablespoons of the oil in a pan and fry the onion and garlic for 6-8 minutes, or until softened and lightly browned.Tip the onion mixture into a bowl with the corned beef, Worcestershire sauce, chopped gherkin and mustard. Season with salt and freshly ground black pepper and mix well.Transfer this mixture to an ovenproof dish.Heat the remaining tablespoon of oil with the butter in a frying pan and fry the potatoes until tender and golden-brown.Preheat the grill to high. Spoon the potatoes on top of the meat mixture in the dish, then place under the grill for 4-6 minutes, or until crisp and golden-brown.To serve, divide the corned beef hash among four serving plates. Top each portion with a poached egg and serve with brown sauce and tomato ketchup. Boil the potatoes in a pan of salted water for five minutes, then drain. Boil the potatoes in a pan of salted water for five minutes, then drain. Heat two tablespoons of the oil in a pan and fry the onion and garlic for 6-8 minutes, or until softened and lightly browned. Heat two tablespoons of the oil in a pan and fry the onion and garlic for 6-8 minutes, or until softened and lightly browned. Tip the onion mixture into a bowl with the corned beef, Worcestershire sauce, chopped gherkin and mustard. Season with salt and freshly ground black pepper and mix well. Tip the onion mixture into a bowl with the corned beef, Worcestershire sauce, chopped gherkin and mustard. Season with salt and freshly ground black pepper and mix well. Transfer this mixture to an ovenproof dish. Transfer this mixture to an ovenproof dish. Heat the remaining tablespoon of oil with the butter in a frying pan and fry the potatoes until tender and golden-brown. Heat the remaining tablespoon of oil with the butter in a frying pan and fry the potatoes until tender and golden-brown. Preheat the grill to high. Preheat the grill to high. Spoon the potatoes on top of the meat mixture in the dish, then place under the grill for 4-6 minutes, or until crisp and golden-brown. Spoon the potatoes on top of the meat mixture in the dish, then place under the grill for 4-6 minutes, or until crisp and golden-brown. To serve, divide the corned beef hash among four serving plates. Top each portion with a poached egg and serve with brown sauce and tomato ketchup. To serve, divide the corned beef hash among four serving plates. Top each portion with a poached egg and serve with brown sauce and tomato ketchup.