Corned Beef Hash

Method

1. Put 200 g of diced potato into a pan of cold salted water, bring to the boil and simmer for 6 minutes, until the edges are just yielding but the centres are still firm. Drain in a colander and leave for 5 minutes to steam dry — wet potato will never crust.
2. Melt 1 tbsp of beef dripping in a heavy-based or cast-iron frying pan over a medium heat. Add 1 finely chopped onion and fry for 5 minutes, stirring, until soft and golden at the edges.
3. Turn the heat up to medium-high, tip in the drained potato and fry for 6 minutes, turning only two or three times with a fish slice so the cubes take on colour rather than break up.