Place the potatoes in a pan, cover with cold water then bring to the boil. Simmer for 8 minutes until slightly softened. Drain well.
Heat 2 tbsp of the oil in a large skillet over a medium to high heat and fry the onions and peppers for 5-10 minutes until softened. Add the potatoes and continue to fry until golden brown. Add the Quorn Meatless Roast Leftovers and heat for 1-2 minutes until warmed through. Season with salt and black pepper. Keep warm.
Fry the eggs in the remaining oil.
Divide the hash between 4 serving plates, garnish with the parsley and onions and top each with a fried egg and serve with a splash of hot sauce.
Poached eggs can be used for a lighter brunch if desired.
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