|Oil||2 Fluid Ounce (50 Milliliter)|
|Onion||1 , chopped|
|Red pepper||1 , pith and seeds removed and chopped|
|Potatoes||2 Pound, cooked and chopped (1 Kilogram)|
|Cooked beef roast||2 Pound, cubed (1 Kilogram)|
|Worcestershire sauce||10 Milliliter (2 Teaspoon)|
|Chopped fresh parsley||15 Milliliter (1 Tablespoon)|
|Double cream||5 Fluid Ounce (150 Milliliter)|
Heat the oil in a frying-pan.
Add the onion and pepper and fry for 5 minutes.
Add the potatoes and fry for 10 minutes or until they are evenly browned.
Stir in the beef, salt and pepper to taste, Worcestershire sauce and parsley and cook for 3 minutes.
Stir in the cream.
Press the hash down firmly to form a cake.
Cook over low heat for 12 minutes, or until a crust has formed on the base.