Corned Beef Hash was something of a staple in our resident nutritionist and founder of Real Food Func, Jon Hodgkinson's, kitchen growing up. As much as he still loves the processed corned beef dish, he knew after making this from the remnants of his fridge the other week it would become the top trump of hash dishes from now on!

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Recipe makes two portions.

Prep Time: 10 minutes. Cooking Time: 30 minutes.

Ingredients:

• 400g Chopped Tomatoes
• 1 Medium Sweet Potato
• 400g Butter Beans
• 200g Spinach
• 1 ½ Tsp Smoked Paprika
• 1 Tsp Chilli Powder
• 1 Tbsp Dijon Mustard
• 2 Cloves Garlic
• 1 Tbsp Olive Oil

2 Eggs

Wash the Sweet Potato then dice up into 2cm pieces, add to a pan, cover with water. Bring to a boil before simmering for approx. 5-6 minutes.

Finely chop the garlic and add to a large frying pan with 1 tsp Olive Oil, sauté for 1-2 minutes then add the Chopped Tomatoes, Mustard, Smoked Paprika and Chilli Powder.

Mix all ingredients together leaving to simmer gently for around 10 minutes, stir occasionally. When cooked leave to one side.

Set your oven to 180^oC.

Drain the Butter Beans then add to a pan with enough water to cover by approx. 1cm. Cook on a gentle heat for 4-5 minutes. Drain after cooked.

Using a shallow casserole dish or large frying pan add 3 tsp Olive Oil along with the Sweet Potato, fry gently for 4-5 minutes. Add the Butter Beans and Spinach. Cook everything for 2-3 minutes. Add the BBQ Sauce and mix gently.

Crack your Eggs into the pan on top of the Hash, allow to cook on the heat for 2-3 minutes. Transfer to the oven for the last 5 minutes. When the Eggs are cooked the dish is good to serve.