Chef Tom Parker-Bowles return to the This Morning kitchen to serve up a traditional dish from the Emerald Isle for St Patrick’s Day.

His Irish beef hash is made with leftover beef, roast potatoes, onions and chillies for a bit of heat. Tom serves his dish with a poached egg and a pint of Guinness and tomato ketchup.

The ingredients for Tom’s beef hash are: 400 g cold leftover beef roughly chopped, 1 large onion, 4 spring onions, 1 chilli finely chopped, 4 leftover cold roast potatoes, roughly smashed or 2 big, cooked floury potatoes, 4 rashers of streaky bacon, fried until crisp, 2 eggs, lightly beaten, handful of chopped parsley, big pinch salt, big jig Tabasco, lots of fresh black pepper, walnut sized lump of butter, glug of olive oil and 4 soft poached eggs.

To prepare the dish: Heat the oil in a frying pan over a medium heat and soften the onions and chillies, for about 10 minutes. Set aside and allow to cool.

In bowl, mix the beef, onion, chilli mix, potatoes, bacon, eggs, parsley, salt, Tabasco and pepper.

Form into 4 patties and fry in butter until crisp and golden.

Top with poached egg and serve with a pint of Guinness.