Ingredients

• 30ml/2 tbsp vegetable oil

• 25g/1 oz butter

• 1 onion, finely chopped

• 1 small green pepper, seeded and diced

• 2 large boiled potatoes, diced

• 350g/12 oz can corned beef, diced

• 1.5ml/1/4 tsp grated nutmeg

• 1.5ml/1/4 tsp paprika

• 4 eggs

• salt and ground black pepper

• chopped fresh parsley, to garnish

• chili sauce, to serve

Serves 4

Method:

1. Heat the oil and butter together in a large frying pan and fry the onion 5-6 minutes until softened. In a bowl, mix together the pepper, potatoes, corned beef, nutmeg and paprika; season to taste with salt and pepper.

2. Add to the pan and toss gently to distribute the cooked onion. Press down lightly; fry over a moderate heat for 3-4 minutes, until a golden brown crust has formed on the bottom.

3. Stir the mixture through to distribute the crust, then repeat the frying twice, until the mixture is well browned.

4. Make four wells in the hash and crack an egg into each one. Cover and cook gently for about 4-5 minutes, until the egg whites are just set.

5. Sprinkle with chopped parsley and cut the hash into quarters. Serve hot with chili sauce.