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
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
