Egg potato hash — red pepper

Method

1. Wash and dice potatoes into1–2 cm pieces. Microwave with2 tablespoons water in a covered microwave-safe bowl for5–7 minutes, stirring halfway, until almost tender; drain.
2. Beat the measured raw eggs in a bowl. Cook over a low to medium heat, stirring gently until fully set with no liquid egg remaining. Wash hands and utensils after raw egg.
3. Cook peppers, onion, mushrooms, spinach or other cooking vegetables in the same pan until softened. Keep lettuce and other salad leaves raw for the side. Heat baked beans or cooking sauces as their packet directs; cold yoghurt/mayonnaise dressings go on after cooking.
4. For a hash, fold the softened potato into the pan and cook until tender throughout. For a bap, wrap or toastie, use a manageable layer of cooked filling and serve the remaining vegetables alongside.
5. Use every measured ingredient, including oil and dressing. Make sure raw eggs are fully set, then serve immediately. Sausage-packet times or larger batches may take longer.