Leftover Sunday Lunch Hash

Leftover hash recipe
Prep in Prep in:
10 mins
Cook in Cook in:
10 mins
Serves Serves:
4
Per Serving %RI
Energy (KCal) 500
Energy (KJ) 1236
Fat 13.1g 18%
Saturated Fat 1.8g 9%
Total Sugars 3.3g 3%
Salt 0.1g 1%

Method

Here's a great recipe for using up any leftovers from your Sunday lunch, or indeed any midweek roasts that you have conjured up!  

  1. In a large bowl slightly mash the potatoes with a fork and add the vegetables.
  2. Stir in the roast meat, horseradish (or mustard), rosemary and season.
  3. Divide the mixture into 4 and mold into cake-like shapes.
  4. Chill for 5-10 minutes.
  5. Heat a large non-stick frying pan over medium heat with the oil.
  6. Toss the cakes into the flour, shaking off any excess and fry for about 5 minutes on each side until golden.
  7. Serve hot with a fried or poached egg and a little brown or red sauce.

Ingredients

6-8 leftover roast potatoes, roughly chopped

200g leftover Sunday lunch vegetables (carrots, swede, broccoli, cabbage etc), roughly chopped

150g leftover roast meat (beef, lamb, pork, gammon), shredded

1teaspoon horseradish sauce (or mustard)

1 sprig fresh rosemary, finely chopped

2 tablespoon oil (for frying)

1tablespoon plain flour

Fried or poached eggs, to serve

6-8 leftover roast potatoes, roughly chopped 200g leftover Sunday lunch vegetables (carrots, swede, broccoli, cabbage etc), roughly chopped 150g leftover roast meat (beef, lamb, pork, gammon), shredded 1teaspoon horseradish sauce (or mustard) 1 sprig fresh rosemary, finely chopped 2 tablespoon oil (for frying) 1tablespoon plain flour Fried or poached eggs, to serve

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