DAILY DINNERS

Cook the potatoes in a pan of boiling water for 5 mins until just tender (not too soft) Drain well. Heat one tbsp of the oil in a large frying pan and add the potatoes. Cook for 5-10 mins, stirring often, until beginning to crisp and take on a golden colour.

Add the ham, Chinese leaf and spring onions and continue to cook for a further 4-5 minutes, gently flattening the potatoes with a fork, until the mixture is piping hot. Season to taste and keep warm.

Heat the remaining oil in a frying pan, break in the eggs and cook for 2-3 minutes until crisp underneath. Spoon the hash on to two plates and top each with a fried egg.