Ian bursnall (the skint roofer), srved up a warming corned beef hash with peppers, potatoes and chimichurri on Steph’s Packed Lunch.

The ingredients are: 340g tin of corned beef, 700g potatoes, skin on, ½ red pepper, cut into chunks, ½ yellow pepper, cut into chunks, ½ medium onion, peeled and chopped, 3 cloves of garlic, peeled and chopped, 1½ tbsp of smoked paprika, ½ tsp ground cumin, ½ tsp of salt, ½ tsp pepper, 1tbsp Worcestershire sauce, 4 medium free-range eggs and 5tbsp vegetable oil.

For the Chimichurri: 30g parsley, chopped, 1tbsp dried oregano, 2tbsp red onion, peeled and chopped, 2-3 cloves garlic, peeled and chopped, Juice of half a lemon, ½ tsp chilli flakes, 2tbsp white wine vinegar, 2tbsp honey, ¼ tsp of pepper and 5tbsp olive oil.

See more corn beef recipes in the book titled: The Corned Beef Cookbook: 50 Delicious Corned Beef Recipes and Ways to Enjoy Corned Beef available from Amazon now.