Corned Beef Hash with Poached Egg - Ainsley Harriott

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 and freshly ground black pepper
• poached eggs, to serve