*Corned Beef Hash and Eggs*

7 ounces tinned corned beef
2 large, free range, very fresh organic eggs
1 rounded teaspoon of grainy mustard
2 TBS Worcestershire sauce
1 medium onion, peeled and finely chopped
10 ounces of floury potatoes, peeled and chopped into half inch cubes
(use a King Edward, Maris Piper or if in America a Russet)
1 1/2 TBS sunflower oil
3 TBS butter, divided
sea salt and freshly ground black pepper to taste
Tomato ketchup to serve

Remove the corned beef from the tin and cut it up into bits using a sharp knife. Scoop them all into a bowl. Combine the Worcestershire sauce and the mustard and pour it over the meat. Give it a good stir to combine. Set aside.

Place the potato cubes into a saucepan with enough boiling water to just cover them. Season with a bit of salt and then cover and simmer for just five minutes. Drain well in a colander and set aside to cool a bit.

Heat a medium skillet with a heavy bottom over medium high heat and add the oil and 1 TBS of the butter. When it is quite hot throw in the onions and toss them around, stirring and cooking them until they begin to soften and brown. Add the potato cubes and continue to cook and brown the onions and potatoes, adding a bit more oil if necessary to help keep the mixture from sticking too much. Season with some salt and pepper to taste. After about 10 minutes or so add the corned beef, continuing to move everything around and cooking it until the beef is completely heated through. Turn the heat down to it’s lowest setting and fry the eggs.

Place a medium sized, heavy based frying pan over medium high heat. Add 1 TBS of butter and heat until it starts to foam. Carefully break the two eggs into the foaming butter. Leave them for about 30 seconds or so to get them started, then turn the heat down to medium. Continue to cook the eggs for one to two minutes, basting the tops with some of the fat in the pan from time to time, or until they are as done as you like them. If you are not fond of *sunny side up* eggs, then carefully flip them over once to seal the tops.

Serve the hash divided between the two warm plates with an egg on top of each and plenty of Tomato Ketchup!