1. Boil the potatoes in plenty of salted water for 15-20 minutes, or until tender when pierced with a knife.
2. Meanwhile, heat the oil in a large frying pan and fry the onion over a medium-high heat for 8-10 minutes, stirring often and allowing them to colour. Once the potatoes are cooked, drain them and leave to steam in the colander for a couple of minutes.
3. Tip the potatoes into the frying pan and fry for 3-4 minutes without moving, then stir the hash, scraping up the crispy bits from the bottom. Add the lamb and repeat the process of leaving the food, then stirring and scraping for 4-5 minutes. Add most of the spring onions and the spring greens, and fry for 2-3 minutes more, until the spring greens have wilted and softened.
4. Once everything is soft and piping hot, season well, scatter with the remaining spring onions and serve with lemon wedges for squeezing over and hot sauce to drizzle.
Cook’s tip: You could also make this hash with leftover roast potatoes – just skip step one.
See more Easter leftover recipes