'Bully Beef' Hash with Sweet Potato & Cavolo Nero - Ainsley Harriott

Ingredients

• 2-3 large Yukon Gold or red potatoes, peeled and cut into small chunks
• 1 large sweet potato, peeled and cut into small chunks
• 140g cavolo nero or curly kale, tough stems removed, chopped
• 2 tbsp vegetable oil
• 1 onion, chopped
• 1 red pepper, deseeded and cut into strips or chunks
• 3 garlic cloves, minced
• ½ - 1 scotch bonnet pepper, deseeded and finely chopped
• 2 thyme sprigs, leaves picked, chopped
• 2 tsp Ainsley All Purpose Seasoning*
• 1 tbsp butter
• 250g can of corned beef
• a handful of parsley, chopped (optional)
• salt and freshly ground black pepper
• Ainsley Curried Red Pepper Ketchup, to serve*