This is a whacky combination of corned beef hash and bombay aloo... yet makes use of leftover poached salmon. It's thrown together in no time at all and when served straight to the table in the pan it makes for a rustic looking, but damn tasty midweek dinner.
Peel and dice the potatoes into 2cm pieces, put into cold salted water, then heat to the boil. Simmer the potatoes for about 12 minutes until they are just cooked, before draining.
Put a small pan of salted water on to the heat and bring up to the boil to poach the eggs.
Peel and slice the onions thinly.put the mustard seeds in a medium hot frying pan with the oil until the seeds start to pop, then add the turmeric, curry powder and onions to fry gently for 5 minutes.
Add the potatoes to the pan and stir to coat in the spices, then fry for a few more minutes. Break up some of the potatoes with the back of a fork.
Flake the salmon into the pan and toss together gently allowing the bottom and edges to brown a crisp up a bit before moving.
Crack two fresh eggs in the poaching water and cook for 3 minutes until softly poached.
Squeeze in the lemon and sprinkle over the fresh coriander, then season.
Scoop out the poached eggs and serve both on top of the hash and take straight to the table for people to help themselves. Serves 2.