Corned Beef Hash With Poached Eggs - cooking recipe

Ingredients

1 None onion, finely chopped
2 medium potatoes, peeled and grated coarsely
8 oz cooked corned beef, finely shredded
1 tbsp finely chopped flat-leaf parsley
1 tbsp flour
5 None eggs
1 tbsp vegetable oil

Preparation

Combine onion, potato, corned beef, parsley, flour and 1 egg in a large bowl. Shape hash mixture into 8 patties. Heat oil in a large heavy-bottomed skillet on medium heat. Cook patties until browned on both sides and potato is tender.
Half-fill a large shallow skillet with water; bring to a boil. Place 4 oiled egg rings into pan. Break 1 egg into a small cup; slide into egg ring. Repeat with remaining eggs. Return water to a boil; cover pan. Turn off heat; let stand about 4 mins or until a light film of egg white sets over the yolks. Remove eggs, one at a time, using a slotted spoon. Place on a paper towel-lined saucer to blot poaching liquid. Carefully remove egg rings.
Serve corned beef hash topped with eggs.