Corned beef hash

Last night I used a very humble, almost controversial ingredient (food snobs look away now), a tin of corned beef. And I'm not even sorry; it was delicious. I made yet another thing that I've never attempted before (I'm not even entirely sure if I've eaten it before), and rustled together a corned beef hash. I remember watching The Hairy Bikers' Twelve Days of Christmas last year, sprawled across the sofa hiding from the cold, most likely haven eaten far too much festive food (Christmas telly-watching is the best), and have vague recollections of seeing the pair cook hash with pretzels for a load of people on some massive building site. I have the feeling it was an important building, but that detail is far less important that the velvety ooziness of the yolks from the poached eggs they served on top- a detail that I ensured was a part of my finished meal. So on yesterday's miserable dark November evening, I recreated their (breakfast) recipe and indulged myself in some proper comfort food, complete with smouldering crispy bits (a million miles away from the 'hash' I've seen some people make- essentially mashed potato mixed with corned beef), a wonderful kick of Worchestershire sauce (definitely the ingredient that made the dish), and served with a buttered  fresh-from-the-oven soda bread roll, which I'll save for another post. Oh I'm a tease- I know.