Corned beef & egg hash

An old favourite at less than 98p a portion!

• Preparation: 10 mins
• Cooking: 20 mins
• Serves: 4

What you need:

• 45ml/3tbsp vegetable oil
• 350g/12oz cooked potatoes, diced
• 1 onion, chopped
• 1 green pepper, deseeded and diced
• 1 (400g) can chopped tomatoes
• 1 (340g) can corned beef, diced
• 1 pinch of dried chilli flakes (optional)
• 4 large British Lion eggs
• salt and freshly ground black pepper
• chopped parsley to garnish (optional)

What you do:

1. Heat a large non-stick frying pan, add the oil, potatoes, onion and pepper and sauté over a medium heat for 6-8 mins or until they are golden.
2. Stir in the tomatoes and corned beef and cook for a further 2 mins. Season to taste.
3. Make four hollows in the mixture and carefully crack an egg into each. Cover the pan with a baking tray or lid and cook over a medium heat for 6-8 mins or until the eggs are set to your liking.

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