Garlic chicken potato breakfast hash — Greek yoghurt, dried parsley

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. Cut the meat into even strips or pieces no larger than 2 cm, using a separate board. Cook the chicken breast in the measured oil for about 8–12 minutes, turning or stirring, until fully cooked; check 75°C for 30 seconds at the centre with a clean food thermometer. Allow longer if needed. Never reuse a raw-meat plate or utensils without washing them.
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.