Beetroot and Corned Beef hash

I am a big fan of corned beef hash and have made Delia Smith's recipe a few times. I read about adding beetroot and a few other things from The Cooking Thesaurus and so decided to make this.

Ingredients:

Once large beetroot cooked and peeled (I used a pressure cooker, only took 25 minutes) and cubed
A handful of cooked potatoes peeled and roughly chopped
A good bunch of shallots trimmed and chopped finely
1 egg
A couple of gherkins sliced up
Some pickled cabbage
About 200g of chopped corned beef - the tinned stuff is best as it has plenty of fat

Method:

Heat some oil in a large pan. Fry the shallots until they take some colour. Add the potatoes, beetroot and corned beef and fry for a few minutes. Don't mix it more than you have to as it can go a bit mushy.
In another pan fry the egg the way you like it.
Dish the hash into a big bowl and lay the fried egg on top. Place the rest of the ingredients around the plate.