100g butter

1 sliced onion

500g cooked new potatoes, halved

1 red chilli, chopped

1 clove crushed garlic

500g cooked, shredded ham hock

50ml Worcestershire sauce

For the peas

200g frozen peas, cooked

6 chopped spring onions

50g mint

50g parsley

75ml extra virgin olive oil

15ml sherry vinegar

50ml sour cream

4 poached eggs


1. Melt the butter in a pan, fry the onions for 5 minutes, then add the potatoes. Let them brown for about 4 minutes.

2. Add the chilli, garlic, ham, Worcestershire sauce and cook for 5 minutes, stirring occasionally (or put in 200°c oven for 8 minutes)

3. To make the peas, pulse all ingredients except vinegar and sour cream to break down

4. Fold in vinegar and sour cream

5. Serve bowls of hash, topped with an egg, then topped with pea mix.

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