Justin Woods, head chef at The Castle Green Hotel, Kendal, and Greenhouse restaurant

As a child potato hash was one of my favourite meals but I can't seem to recreate the same amazing taste, what chef's recipe?

Lizzie Dickinson

Lancaster

Potato hash is one of those dishes that changes from home to home from family to family. If you have the time and inclination, you could have a go at making your own corned beef using some brisket of beef. Takes a bit of time to make but will taste amazing. If you are short of time, how about using some chorizo sausage in your hash? Peel and finely slice a medium onion, next halve and deseed a red pepper, dice into 1cm pieces. Peel 150g of chorizo and cut into cubes roughly the same size as the pepper. Cut 300g of washed potatoes into 1cm cubes, boil for about 8 minutes, drain and reserve. Heat 2 tbsp olive oil in a large frying pan, cook the onions and peppers with 2 cloves crushed garlic, cook for 6-8 minutes of soften, add the diced chorizo and a sprinkle of paprika. Remove from pan, add another 2 tbsp olive oil to the pan, add the potatoes and toss around for 5-6 minutes. Add the chorizo back into the pan, carry on cooking for 5-6 minutes until it is brown and crispy. Place onto plates. In a separate pan, fry two free range eggs and serve on top of the chorizo and potatoes.