The Hairy Bikers' corned beef hash recipe

This is a proper feast of a breakfast and by using carrot and celeriac instead of potato, you cut down the calories and add extra flavour. We usually make this with a can of corned beef, which is great stuff, but we’ve also tried it with leftover homemade corned beef and it’s even better. There’s a recipe in our Meat Feasts book if you want to try it. It’s not as fatty as the canned beef either.

1. Put the celeriac and carrots in a saucepan and pour over just boiled water to cover. Bring the water back to the boil, cover the pan and cook the vegetables for 7 minutes. They should be just cooked through. Drain thoroughly.
2. Meanwhile, heat the oil in a large frying pan. Add the onion and cook it over a medium heat until it’s starting to soften. As soon as the vegetables are ready, add them to the frying pan along with the corned beef. Cook for 5 minutes until a crust has formed on the bottom of the mixture.
3. Put the tomato purée and mustard into a small bowl or jug with the beef stock and Worcestershire sauce and whisk well.
4. Pour this mixture over the corned beef and vegetables and stir thoroughly. Cook for another 10 minutes, stirring every so often, until there are plenty of crusty brown bits interspersed through the mix.
5. While the hash finishes cooking, heat another frying pan and spray it with oil. Add the eggs and fry them until the whites have just set. Serve the hash with the eggs on top.