Corned Beef Hash (or Chorizo Hash)

If you don’t like corned beef which I admit does smell like cat food, use sliced chorizo  for a Spanish touch.
Ingredients (For One) – easily multiplied up for more people. If you have leftover cooked boiled potatoes use these and omit Step 1 below

• 2 or 3 medium sized potatoes
• Half an onion, chopped (optional)
• Half a 340g tin of corned beef (use the other half sliced in sandwiches, it slices well when cold from the fridge) or, about 75g sliced chorizo
• Sunflower oil for frying
• 1 egg
• Chopped fresh parsley (optional), about a tablespoon
• Salt and pepper

Step 1: If you are using raw potatoes, peel them then chop into cubes about the size of a sugar cube (12mm across). Boil for  five minutes. Drain very thoroughly.
Step 2: Put a generous glug of oil in a frying pan. Fry the onion gently if using, until soft but not browning.
Step 3: Add the potatoes, and fry, turning around with a spatula, until just starting to look brown and crispy.
Step 4: Add the corned beef or chorizo and keep stirring about until it starts to look a lot more brown and crispy.
The next stage is up you you – you can eat as it is, or poach or fry an egg to put on top, you can put chopped parsley through, you can lash it with black pepper and a bit more salt, then eat with tomato sauce, hot sauce or any kind of sauce you like.