TRY a taste of the new Hairy Bikers cook book with this recipe for corned beef hash.

This recipe will serve four.

What you will need: 600g floury potatoes, diced, One tbsp oil or 15g dripping or butter, one large onion, chopped, 400g corned beef, chopped, one tbsp tomato ketchup, one tsp Dijon mustard, a dash of Worcestershire sauce, two tbsp finely chopped parsley, flaked sea salt, freshly ground black pepper and fried eggs, for serving (optional).

So here's how to make it: Put the potatoes in a saucepan and add water to cover them. Bring the water to the boil, then add salt and simmer for two to three minutes. Drain the potatoes and set them aside.

Heat the oil, dripping or butter in a large frying pan. Add the onion and fry gently until it has until softened and is turning a golden-brown. Add the potatoes and the corned beef, then press the mixture down in the pan with a spatula and leave it to cook for five minutes.

Add enough water to the ketchup, mustard and Worcestershire sauce to make a pourable mixture, then add this to the corned beef and potato. Add the parsley and season with pepper - be careful with salt as the corned beef will already be salty - then stir. The underside should have started to turn a deep golden-brown.

Continue to cook, stirring and pressing down the mixture, until it is all completely heated through, the potatoes are tender, and a lot of the mixture has taken on some colour. Good served with fried eggs.