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

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 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, shredded

1tsp horseradish (or mustard)

1 sprig rosemary, finely chopped

2tbsp oil (for frying)

1tbsp 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, shredded 1tsp horseradish (or mustard) 1 sprig rosemary, finely chopped 2tbsp oil (for frying) 1tbsp plain flour Fried or poached eggs, to serve

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