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  • 500g cooked meat (such as pork, beef or lamb left over from the Sunday roast)
  • 2 large potatoes
  • Vegetable oil
  • 2 chopped onions
  • 2 chopped rashers of streaky bacon
  • 200g frozen peas or leftover root vegetable (such as roasted carrots or parsnips)
  • 2 tablespoons Hawkshead Relish Black Garlic Ketchup Buy
  • 1 tablespoon Hawkshead Relish Worcester Sauce Buy
  • Freshly ground black pepper
  • 4 eggs
  • Chopped fresh parsley


  1. Cut the meat into 3 to 4cm pieces, then peel the potatoes and cube them roughly the same size.
  2. Add a little oil to a large frying pan and fry the potatoes until they are nicely browned all over. Remove and keep warm on a plate lined with kitchen paper to soak up excess oil. Using the same pan, add a touch more oil and cook until starting to crisp. Add teh cubed meat and the peas or diced root vegetables to warm through, then add the Black Garlic Ketchup and Hawkshead Relish Worcester Sauce. Season the mixture with freshly ground black pepper. Transfer the potatoes back into the pan and stir gently to ensure they are coated in the sauce.
  3. In a separate pan, fry the eggs and then serve the hash with an egg on top and a sprinkle of copped parsley for each person.
Method Ingredients

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