55g butter

1 large onion, chopped

340g cooked ham, diced

450g cooked potatoes, diced

115g Cheddar cheese, grated

30ml tomato ketchup

15-30ml Worcestershire sauce

salt and pepper

6 eggs

few drops of Tabasco sauce

chopped parsley, to garnish

Preheat a 170 degrees Celsius/Gas 3 oven. Melt half of the butter in a frying pan. Cook the onion until soft, stirring occasionally. Turn the onion into a bowl.

Add the ham, potatoes, cheese, ketchup and Worcestershire sauce. Season with salt and pepper.

Stir the mixture to combine. Spread the hash in a buttered baking dish in a layer about 2.5cm deep. Bake for 10 minutes.

Make 6 hollows in the hash.

Slip an egg into each. Melt the remaining butter in a small pan. Season with Tabasco sauce to taste. Dribble the seasoned butter over the eggs and hash.

Bake for 15-20 minutes or until the eggs are set and cooked to your taste.

Serve immediately, in the dish, garnished with parsley.