1

Cook the potato in a pan of boiling water for 5 minutes, until just tender. Drain and leave in the pan to steam dry. Meanwhile, mist a large nonstick lidded frying pan with cooking spray and fry the frankfurters over a medium heat for 5-6 minutes, until starting to crisp.

2

Transfer to a plate. Add the peppers and onion, season, then cover and cook for 7-8 minutes. Mist the vegetables with more cooking spray, then stir in the potatoes and garlic. Cook, stirring occasionally, for another 5-6 minutes, then return the frankfurters to the pan along with the chopped spring onion.

3

Meanwhile, mist a large frying pan with cooking spray and fry the eggs for 3-4 minutes until the whites are crisp and the yolks soft. Serve the hash topped with the eggs and the shredded spring onion.