Corned Beef Hash Cakes with Fried Eggs
by Christine Hammond
340g tin of corned beef
250g cold boiled potatoes
Half an onion chopped finely
Flour, for dusting,
Preheat oven to 200C/Gas 6 .
Empty corned beef into bowl and add the boiled potatoes. Mash together
Add the chopped onion, one of the eggs and seasoning. Mix together and divide into four.
Dust your hands with flour and shape the mixture into big burger size cakes.
Fry in the oil in a large frying pan, turning over when brown.
Place on a baking tray and bake in oven for 15 mins until cooked through and set.
Keep warm whilst frying the eggs.
Place an egg on each corned beef cake.