In this lab, we made a breakfast hash. The product standards for this lab were for the egg to be slightly runny and the potatoes are golden brown. The skills I used during this lab include sautéing, knife skills and egg cookery. One special thing about this recipe was that we added turnip with the potatoes. A challenge I experienced when making this was getting all of the time correct on when to cook things. I could have planned better how long it would take to prep certain ingredients. A success I had was cutting the vegetables, I cut the vegetables to the correct sizes for the dish. My dish, unfortunately, did not meet the product standards. The egg was not very runny and the onions were slightly overcooked giving the dish a slightly burnt flavour. To improve for the next time I would plan when to start adding ingredients to the stove as to have them cook for the correct amount of time.