Cornish Pasty Hash Skillet with Puff-Pastry Crisps

Method

1. Heat the oven to 200 °C (180 °C fan). Cut the puff pastry into 3 cm squares, spread them out on a lined tray and bake (oven) for 12 min until puffed and golden, then set aside. These crisps play the part of the pasty crust.

   Add in this stepFrozen puff pastry, thawed 80 g

   oven

2. Cut the potato and swede into 1.5 cm cubes, put them in a 18 cm pan, cover with cold water and add some of the salt. Bring to the boil on high heat and boil for 6 min, until just soft at the edges but still holding their shape. Drain and let them steam dry in the colander for 2 minutes; dry potatoes crisp, wet ones don't.

   Add in this stepPotatoes 300 gSwede (or carrot) 120 gSalt 0.4 tsp

   high heat

3. Heat most of the oil in a 24 cm frying pan on medium-high heat, then spread the potato and swede in a single layer. Leave them alone for 5 min until a golden crust forms underneath, then turn. If the size says ×2, use two pans or cook in two batches; piled up, they steam instead of crisping.

   Add in this stepVegetable oil 1⅛ tbsp

   medium-high heat

4. Push the potatoes to one side and add the chopped onion, beef and thyme to the space. Cook on medium-high heat for 6 min, breaking the beef up with a spatula, until no pink remains and it's browned. Add the Worcestershire sauce, the rest of the salt and the pepper and toss everything together.

   Add in this stepOnion 100 gMinced beef 200 gDried thyme ½ tspWorcestershire sauce 2 tspSalt 0.6 tspCoarsely ground black pepper ½ tsp

   medium-high heat

5. Make a hollow in the hash for each egg, drizzle in the remaining oil and crack in the eggs. Turn the heat down to medium-low heat, cover and cook for 3 min, until the whites are fully set and the yolks still soft.

   Add in this stepVegetable oil 0.4 tbspEggs 2

   medium-low heat

6. Scatter over the puff-pastry crisps and chopped parsley and bring the pan straight to the table.

   Add in this stepFlat-leaf parsley 4 g