Melt 20g of butter in a frying pan and fry the onion until soft.
Add the diced corned beef and stir through.
Empty the mixture into a bowl and add the potatoes. Stir and season with black pepper to taste.
Melt the final 20g of butter in a frying pan with the oil.
Tip the corned beef hash mixture into the frying pan and fry until warmed through and the potatoes start to get crispy edges.
For a traditional twist, poach one fresh egg per person for 2 minutes and place on top of the corned beef hash.
Serve immediately with green salad or green beans.
*All information included in this recipe has been provided by Princes.