Ingredients
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
Method
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.
If you make this or any other recipe from the show, send us a picture (with your face in!) to sundaybrunch@channel4.com
