Corned beef hash with poached eggs recipe
 This retro dish is quick and easy to make - lovely for both brunch and dinner. 4 potatoes, diced into cubes3 tbsp olive oil1 onion, finely diced1 garlic clove, crushed340g/12oz corned beef, tinnedSalt and freshly ground black pepper, to taste1 tbsp vinegar1-2 free-range eggs (per person)Tomato ketchup, to serve 4 potatoes, diced into cubes 3 tbsp olive oil 1 onion, finely diced 1 garlic clove, crushed 340g/12oz corned beef, tinned Salt and freshly ground black pepper, to taste 1 tbsp vinegar 1-2 free-range eggs (per person) Tomato ketchup, to serve 300g/10½oz plain flour315g/11oz cornmeal200g/7oz icing sugar1 tbsp baking powder1 free-range egg250ml/9fl oz milk200g/7oz butter, melted 300g/10½oz plain flour 315g/11oz cornmeal 200g/7oz icing sugar 1 tbsp baking powder 1 free-range egg 250ml/9fl oz milk 200g/7oz butter, melted Method For the corned beef hash, place the potatoes into a saucepan and cover with water. Bring to the boil and simmer until just tender. Drain and set aside.Heat a frying pan until hot. Add one tablespoon of the olive oil, the onion and garlic and fry for two to three minutes.Add the potatoes and fry for a further minute.Crumble in the corned beef and mix together.Spoon the mixture into a soup dish then place under the grill for three to four minutes, until crusty.Bring a pan of water to the boil, add the vinegar and whirl the water around.Crack an egg into a ladle. Pour the egg into the pan and simmer for two minutes, until ready. Remove from the pan and drain.Remove the hash from the grill and top with the egg.Top with a squeeze of ketchup and serve with hot, buttered corn bread.For the cornbread, mix together the flour, cornmeal, icing sugar and baking powder.Make a well in the centre of the dry ingredients and add the milk and egg. Mix together from the centre outwards, incorporating the dry ingredients into the wet gradually to create a dough-like paste. Add the melted butter last.Place in a hot baking tin. Place in a hot oven for about 15 minutes until golden brown.Remove from the oven, allow to cool slightly. Turn out, cut into slices and serve with the corned beef hash. For the corned beef hash, place the potatoes into a saucepan and cover with water. Bring to the boil and simmer until just tender. Drain and set aside. For the corned beef hash, place the potatoes into a saucepan and cover with water. Bring to the boil and simmer until just tender. Drain and set aside. Heat a frying pan until hot. Add one tablespoon of the olive oil, the onion and garlic and fry for two to three minutes. Heat a frying pan until hot. Add one tablespoon of the olive oil, the onion and garlic and fry for two to three minutes. Add the potatoes and fry for a further minute. Add the potatoes and fry for a further minute. Crumble in the corned beef and mix together. Crumble in the corned beef and mix together. Spoon the mixture into a soup dish then place under the grill for three to four minutes, until crusty. Spoon the mixture into a soup dish then place under the grill for three to four minutes, until crusty. Bring a pan of water to the boil, add the vinegar and whirl the water around. Bring a pan of water to the boil, add the vinegar and whirl the water around. Crack an egg into a ladle. Pour the egg into the pan and simmer for two minutes, until ready. Remove from the pan and drain. Crack an egg into a ladle. Pour the egg into the pan and simmer for two minutes, until ready. Remove from the pan and drain. Remove the hash from the grill and top with the egg. Remove the hash from the grill and top with the egg. Top with a squeeze of ketchup and serve with hot, buttered corn bread. Top with a squeeze of ketchup and serve with hot, buttered corn bread. For the cornbread, mix together the flour, cornmeal, icing sugar and baking powder. For the cornbread, mix together the flour, cornmeal, icing sugar and baking powder. Make a well in the centre of the dry ingredients and add the milk and egg. Mix together from the centre outwards, incorporating the dry ingredients into the wet gradually to create a dough-like paste. Add the melted butter last. Make a well in the centre of the dry ingredients and add the milk and egg. Mix together from the centre outwards, incorporating the dry ingredients into the wet gradually to create a dough-like paste. Add the melted butter last. Place in a hot baking tin. Place in a hot oven for about 15 minutes until golden brown. Place in a hot baking tin. Place in a hot oven for about 15 minutes until golden brown. Remove from the oven, allow to cool slightly. Turn out, cut into slices and serve with the corned beef hash. Remove from the oven, allow to cool slightly. Turn out, cut into slices and serve with the corned beef hash.