Place in a bowl with the corned beef, spring onion, parsley and half the butter. Season with freshly ground black pepper. Shape mixture into 8 even-sized cakes. Press down to flatten a little.

Fry for 2–3 minutes, or until the whites are set but the yolks remain runny. Serve heaps of the corned beef hash on warmed plates, topped with the fried eggs. Shake Worcestershire sauce over and ...