Preheat the oven to 220°C. Place baby potatoes on an oven tray and scatter with coarsely ground salt, pepper and half the rosemary. Drizzle with a little olive oil. Bake in oven for 20 to 25 minutes until cooked. Put a knife into each potato to check they are cooked through.

Put a frying pan on medium to high heat. Sauté the bacon strips until golden brown. Add the onion and garlic and cook until the onion is translucent – about 5 minutes.

Add the mince and the rest of the rosemary. Break it up with a spoon. Add salt and pepper to taste. Stir often and cook until mince is nicely browned.

Add carrots, celery, tomatoes, beans (including the juice in the tin) and Worcestershire sauce. Turn down the heat and allow to simmer for about 8 minutes until the carrots are done.

Dish up a serving of beef hash on each plate. Divide the potatoes between the plates, cut them in half and put a dollop of sour cream on each one.

Recipe from Daily Dish