Corned beef hash

Ingredients:

• 2 tbsp vegetable oil
• 25g butter
• 1 onion, finely chopped
• 1 red or green pepper, seeded and diced
• 450g firm boiled potatoes, diced
• 340g can corned beef, roughly chopped
• 200g can sweetcorn, drained
• 2 tbsp mango or fruity chutney
• dash of Tabasco sauce
• freshly ground black pepper
• extra mango or fruity chutney

Preparation:

1. Heat the oil and butter in a large frying pan, preferably non-stick, until the butter has melted. 
2. Add the onion and cook for 10 minutes until soft and translucent and just starting to color. 
3. Add the diced pepper and cook for a further 2 minutes.
4. Stir in the diced potato, then scatter over the corned beef and sweetcorn. 
5. Press down lightly and fry, without stirring, over medium heat for 3'4 minutes or until a golden-brown crust has formed on the underside.
6. Meanwhile, chop any large pieces of fruit in the chutney and mix with the Tabasco sauce and black pepper in a small bowl. 
7. Break up the hash in the pan, add the chutney mixture, then press it down again and continue frying for 3'4 minutes until nicely browned and crusty.
8. Repeat once more, breaking it up, then pressing it down and frying again.
9. Cut the hash into quarters and serve on warmed plates with a little extra chutney.