Super easy corned beef hash (bubble and squeak)

This meal satisfies everyone and takes about 15 minutes to make as long as you have some leftover potatoes in the fridge.

If you’re feeling a bit low or tired, bundle warm and enjoy this cosy meal.

Serves 4

Ingredients:

• 2–4 tbsp olive oil
• 1 onion, quartered and finely sliced
• 1 garlic clove, crushed
• 1 1/2 cups cold, cooked potatoes (boiled, baked, roast or mashed), in rough chunks
• 2 cups cold, cooked cabbage, greens, kale or Brussels sprouts, roughly shredded or chopped
• 1 cup leftover corned beef
• Sea salt and freshly ground black pepper
• Fried eggs to top it off and maybe some diced green peppers if you want a bit of crunch

Method:

Heat 2 tablespoons oil in a large, non-stick frying pan over a medium heat. Add the onion and fry for 6–7 minutes, until soft and just starting to colour. Add the potato chunks and cook for a few minutes, stirring often, until they start to colour. You may want to add a little more oil at this stage and you might probably need to use the edge of a spatula to scrape up some of the lovely crusty bits from the bottom of the pan.

Add the potato chunks and cook for a few minutes, stirring often, until they start to colour. You may want to add a little more oil at this stage and you might probably need to use the edge of a spatula to scrape up some of the lovely crusty bits from the bottom of the pan.

Add the cabbage or greens and Worster sauce and cook, stirring, for a further 2–3 minutes. Season with salt and pepper and serve straight away, topping each portion with a fried egg if you like.