Corned beef hash

Dijon mustard gives a touch of heat to this hearty potato fry-up

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Step 1

Put the potatoes in a pan of boiling water; simmer for 3-4 mins, until more tender but still firm. Drain and pat dry with kitchen roll.

Step 2

Heat the oil on medium in a nonstick frying pan. Fry the onion with the garlic for 1 min, until softened but not turning brown.

Step 3

Add the potatoes and fry for 7-8 mins, stirring often, until light golden. Add the corned beef, pushing down against the hot pan to crisp the base. Cook for 10 mins, stirring occasionally, to mix the crispy bits in with the rest of the hash.

Step 4

Add the Worcestershire sauce, mustard and a grind of black pepper. Cook for 2 mins, stirring to combine.

Step 5

Cook for 5 mins without stirring. Push down with a spatula to make sure the base is extra-crispy.

Step 6

Divide the hash between 4 plates and sprinkle with the parsley. Divide the tomatoes and watercress between the plates. Add a dollop of mustard to serve.

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