KEY POINTS:
This variation on a corned beef hash is sure to go down well. The perfect breakfast for a lazy weekend morning
Serves 4
1/2 tbsp olive oil
8 rashers good-quality streaky bacon, chopped
1 leek or 4 spring onions, sliced
3 cups mashed, roast or boiled potatoes
2 fresh cobs of corn
3 ripe tomatoes, chopped
Large handful freshly chopped parsley
Heat the oil in a frying pan. Add the bacon and leek. Fry for 5 minutes until golden. Heat the potato in a pan or microwave until hot. Cut the corn from the cobs. Add to the bacon mixture with potato and tomatoes. Fry for 1-2 minutes until softened. Serve with parsley.
- DETOURS HOS