Corned Beef and Black Pudding Hash

Enough for six hungry eaters

Ingredients:

• 100g unsalted butter
• 2 small onions
• 2 large Agria potatoes, cooked
• 1kg cooked corned beef, cut into 1cm chunks
• 3 x 150g black puddings
• 1 tbsp Worcestershire sauce
• 1 tbsp grain mustard

Method:

Melt the butter in a heavy based frying pan. Slice the onions finely and add to the foaming butter, colouring the onions slightly. Cut the potatoes into 1/2cm thick slices and gently stir into the onions. Cook until the potatoes take on a golden crust then add the corned beef, black pudding, Worcestershire sauce and grain mustard. Continue to cook until the beef has taken on a crust and the potatoes are a rich golden colour, about 10 minutes. 

Divide the hash between six warm plates and top with poached or fried eggs.