Treat yourself to this crispy and mouth-watering corned beef hash. Served with sour cream, the only problem will be that you wish you made more.
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Place the beef, leftover ham or beef, lamb or chicken in a large heavy-based saucepan. Cover with water. Bring to the boil. Reduce heat to low. Cover and cook for 2 hours or until the meat is cooked through. Transfer to a plate. Use two forks to shred the beef. Skip the corn beef preparation steps if using leftover meat.
While beef or leftover meat is cooking, prepare the rest of the ingredients. Place the potato in a colander. Use your hands to squeeze out excess liquid. Place in a bowl with the corned beef or leftover meat, egg and half the spring onion or chopped chives. Stir well to combine.
Heat half the oil in a medium non-stick frying pan over medium heat. Divide the meat mixture into 8 even-sized portions. Spoon 2 portions into the pan and use the back of a spatula to flatten slightly. Cook for 3 mins each side or until golden brown and crisp. Transfer to a plate and cover with foil to keep warm. Repeat with remaining oil and meat mixture.
Divide the corned beef hash among serving plates. Top with cream and sprinkle with the remaining spring onion or chives.