For the corned beef hash, place the potatoes into a saucepan and cover
with water.
Bring to the boil and simmer until just tender. Drain and set aside.
Heat a frying pan until hot. Add one tablespoon of the olive oil, the onion and
garlic and fry for two to three minutes.
Add the potatoes and fry for a further minute.
Crumble in the corned beef and mix together.
Spoon the mixture into a soup dish then place under the grill for three to four
minutes, until crusty.
Bring a pan of water to the boil, add the vinegar and whirl the water around.
Crack an egg into a ladle. Pour the egg into the pan and simmer for two minutes,
until ready. Remove from the pan and drain.