Yvonne's Posh Corned Beef Hash

450g Charlotte potatoes, cut into thin slices (about 0.5cm wide)

1 tbsp olive oil

1 onion, sliced

200g corned beef (keep it chilled), cut into large pieces

100g Stilton cheese or any strong cheese, crumbled

4 Eggs

Seasoning

1 pointed white cabbage

50–75g real butter

1 tsp salt (for boiling water)

Lemon zest and juice

Finely sliced red chilli (for topping)

Seasoning

Parboil the sliced potatoes until just starting to become tender. Drain and leave to dry in a colander.

Heat the oil in a non-stick frying pan, then add the onion slices.

Fry, and after a couple of minutes, add some salt to help caramelise the onions.

Add the sliced potatoes and fry for a few minutes until warm.

Add the chopped corned beef. Gently stir everything together—try not to break up the corned beef pieces too much. They will crumble slightly, which is fine. (Alternatively, you can fry the corned beef separately and then add it to the potatoes and onions on the plate.)

When the corned beef starts to break up slightly, remove from the heat and serve on a platter. Sprinkle over the crumbled Stilton cheese and cracked black pepper.

Bring a large saucepan of salted water to the boil.

Discard the outer leaves of the cabbage and cut it into 6 wedges, keeping the root intact.

Carefully add the cabbage wedges to the pan and boil for about 3 minutes, until just beginning to soften but still firm. Lift them out with a wide slotted spoon and place on a tray lined with kitchen paper to dry.

Heat a frying pan for a couple of minutes, then add a large dollop of butter. Once it starts to foam, immediately add the cabbage wedges and fry for about 3 minutes on each side until golden.

Place the Hispi cabbage in a serving bowl. In the same frying pan, add the lemon juice and zest to the remaining butter and stir. Pour this over the cabbage, then add seasoning and finely sliced red chilli.

Serve immediately with your posh corned beef hash!