Corned Beef Hash with Poached Egg
Method Place the potatoes in a pan and cover with boiling water. Add a pinch of salt and bring to the boil, then cover and simmer for 5 minutes.
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Cooking tools:
- Nonstick skillet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Colander
- Slotted spoon
- Spatula
- Measuring spoon
- Plate
Ingredients
- 550 g (1 1⁄4 lb) potatoes, cut into 1-cm (1⁄2-inch) cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- a knob of butter
- 1 x 200-g (7-oz) can corned beef, cut into 1-cm (1⁄2-inch) cubes
- the leaves from 1⁄2 x 20-g (3⁄4-oz) packet flat-leaf parsley, chopped
- salt
- freshly ground black pepper
- poached eggs, to serve
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