Instructions

1. Mist a large nonstick frying pan with cooking spray and fry the onion, seasoned with freshly ground black pepper, for 6-8 minutes, or until soft.\
2. Add the potatoes and ham to the pan and cook until heated through. Stir in a dash of the Tabasco sauce and cook for 5 minutes until the potatoes start to turn golden brown.
3. Meanwhile, poach the eggs in a large pan of simmering water for 2-3 minutes.
4. Divide the hash between bowls and top with a poached egg. Serve garnished with the parsley and seasoned with black pepper.