Harry Lomas served up a tasty Corn Beef Hash with poached eggs on Sunday Brunch.

The ingredients are: 500 gm cooked diced brisket; salt beef ends are good. (if not use tinned corned beef), 250 gm cooked diced potato (parmentier size), Bunch of spring onions cut on the bias, 50ml splash of oil, 90gm nob of butter, 100 gm cooked frozen peas, 2 tbsp grain mustard to taste, 2 tbsp of Tabasco, 2 tbsp Worcestershire sauce to taste, Salt and black pepper to taste, 4 eggs poached then hold in cold water ready to refresh and Chilli flakes to serve (optional).

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.