Leftover Sunday Lunch Hash
- Prep in:
- 10 mins
- Cook in:
- 10 mins
- 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!
- In a large bowl slightly mash the potatoes with a fork and add the vegetables.
- Stir in the roast meat, horseradish (or mustard), rosemary and season.
- Divide the mixture into 4 and mold into cake-like shapes.
- Chill for 5-10 minutes.
- Heat a large non-stick frying pan over medium heat with the oil.
- Toss the cakes into the flour, shaking off any excess and fry for about 5 minutes on each side until golden.
- 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
