Corned beef hash

Corned beef hash is the perfect way to use up those leftovers from your corned beef dinner the day before. We often cook an extra corned beef with our dinner, just to make sure we have enough meat for hash the next morning.

Chop the meat finely. Mix in a big bowl with leftover potatoes, carrots and cabbage, in a ratio that suits your taste. Add mustard, ketchup, celery salt, thyme, Old Bay and clove. Spoon mixture into a skillet and fry over medium heat until cooked through, about 10 to 15 minutes. While cooking, add Worcestershire sauce, more or less to taste. Add cracked black pepper. Cook over higher heat for crispy hash. Plate spoonfuls of hash and top with a couple of fried or poached eggs. Serves 4 to 6.