Ingredients

Hash

• 3 tbsp butter
• 2 medium onions, finely diced
• 400g potato, parboiled, peeled and cut into small dice
• 350-400g leftover meat e.g.. beef or lamb, diced
• 2 tsp worcestershire sauce
• 2 tbsp parsley finely chopped
• maldon salt and freshly ground black pepper

To Serve

• 4 fried eggs (optional)
• worcestershire sauce or and tomato sauce

Method

1. Place the butter in a large saucepan over a moderate heat, when it has melted add the onions. Cook the onions until they are golden brown. Remove them from the saucepan and set them aside.
2. Add the diced potatoes to the butter (add more butter if the pan is to dry). Cook the potatoes for around 5 minutes tossing them regularly until they are light brown.
3. Stir in the diced meat, onions and Worcestershire sauce along with any leftover cooking juices from the roast. Cook the hash for 5 minutes until heated through.
4. Add the parsley and a little salt and pepper to the hash and mix it in until well combined.
5. To Serve: Place the hash on 4 plates or bowls, place a fried egg on top of each serving (optional). Accompany it with extra worcestershire and tomato sauce if you wish.