Corned beef hash cakes with a cheesy topping

Ingredients

• 500g potatoes (Desiree, if you can find them)
• 2 tbsp oil
• 4 spring onions chopped
• 1 can corned beef
• 2 tbsp Worcestershire sauce
• 150g locally sourced cheese (try something new)
• Knob of butter
• Salt and pepper

Method

Cheap and filling, this is easy to knock-up. Topping the cakes with locally sourced cheeses, from Cornish Blue to Caerphilly, Stilton to Sussex Slipcote (made from ewe’s milk) adds a tangy twist. The only hiccup will be the corned beef can key breaking off. It always does. It’s one of life’s inevitabilities.

Slice the potatoes and place in saucepan, cover in water and bring to the boil.

While the potatoes are boiling, heat the oil in a large non-stick frying pan and and add the spring onion. Heat till soft.

When soft, drain and then mash the potatoes (butter optional), adding seasoning.

Mix the corned beef and onions in with the potatoes, adding Worcestershire sauce (or tomato ketchup if you prefer).

Place the mixture into the frying pan for 4-5 minutes, using a spatula to flatten the mixture.

Using the spatula, take out the mixture out and and place on a sheet of greaseproof paper and allow to cool for bit before carefully forming the mixture into four individual cakes. Crumble/slice the cheese equally over the cakes and place under the grill for a couple of minutes. If you don't have a grill, then on the top shelf of a pre-heated oven until the cheese has melted.

Serve as part of a fry-up or with toast and, if you like, a poached egg on top.

Visit our breakfast recipes section for more delicious breakfast ideas.