Grannys Corned-Beff Hash and Fried Egg - serves 2

Preparation - 10 minutes, cooking time - 25 minutes

2 large potatoes, peeled and diced
1-2 tbsp vegetable oil
1 small onion, chopped
2 garlic cloves, crushed
7 oz can corned beef
Chili sauce
2 eggs
Pat of butter
Salt and pepper to taste

Cook the potatoes in a large pan of boiling, salted water for 10 minutesuntil tender.
Meanwhile, heat the boil in a small frying pan and cook the onion and garlic for 5 minutes.
Open the can of corned beef and turn out a chopping board. Chop roughly and add to the pan.
Drain the potatoes well and add to the corned beef mixture. Crush with a fork, stirring to combine the mixture. Cook for 5 minutes until a crust forms on the bottom. Add salt, pepper, and a shake of Tabasco then break up the mixture.
Add more oil if necessary and continue to cook the mixture until the base is golden and crusty.
Break up once more and let it cook again until crusty underneath.
Meanwhile, heat a small frying pan, add the pat of butter. When it is beginning to melt and foam break in the eggs and cook, preferably sunny side up. Divide the hash between two plates, slide an egg on top of each and serve with a glass of iced lemon barley water.