Salami and Mushroom Hash
1 pack of Henderson's Pepperoni Salami, chopped
½ bunch of spring onions, chopped
250g white button mushrooms, sliced
2 large potatoes, chopped and boiled
2 tbsp olive oil
salt and pepper
1 squeeze of lemon juice
Heat oil in a large frying pan over medium-high heat, add the boiled potatoes and cook until they are golden and crispy on the outside.
Reduce the heat and stir in the spring onions for a couple of minutes. Add the salami and mushrooms. Cook, stirring frequently, for a few minutes until the mushrooms have darkened.
Season with salt, pepper and a squeeze of lemon juice. Toss again and eat - Paired beautifully with your favourite pinot noir.