Post-Roast Hash

Name: Post-Roast Hash
Prep time: 10 min
Cook time: 20 min
Yield: 2 servings
Cuisine: British
Ingredients: Leftover roast potatoes; 1 onion, or a few spring onions, roughly chopped; 1 carrot, roughly chopped - can be a leftover roast carrot, or parsnip; 1 bell pepper - any colour, roughly chopped; Few handfuls of shredded Savoy cabbage; 2 handfuls spinach; 2 eggs; A handful of flat-leaf parsley, roughly chopped; Hot sauce, mango chutney or brown sauce

Just done a roast? In the unlikely even you have any leftover roast potatoes, consider this delicious way of using up all those spuds, and perhaps pack some extra veggies in there as well. This is a highly customisable recipe, feel free to mix and match - see my tips below for great additions.

LeftoversComfortEggsPotatoes

CategoryBreakfast

Prep10 mins

Cook20 mins

Serves2

Ingredients

For the hash

Leftover roast potatoes
1 onion, or a few spring onions, roughly chopped
1 carrot, roughly chopped - can be a leftover roast carrot, or parsnip
1 bell pepper - any colour, roughly chopped
Few handfuls of shredded Savoy cabbage
2 handfuls spinach

To serve

2 eggs
A handful of flat-leaf parsley, roughly chopped
Hot sauce, mango chutney or brown sauce

Method

1Get a large, heavy-bottomed frying pan (cast iron is ideal) nice and hot with a good glug of olive oil.
2Add the leftover roast potatoes to the pan and start to break them up with a wooden spatula or spoon.
3Add the onion, carrot, pepper, cabbage with a pinch of salt and pepper - bearing in mind your roasties may already have been seasoned! Keep breaking things up with the spoon until everything is around the same size.
4Stir periodically, keeping the pan on a medium-high heat. Turn it down a little if things get a little charred. Try not to overcrowd the pan - we want residual water / steam to be released and to get crispiness happening.
5Cook for around 15-20 minutes, or until the potatoes are golden and crispy and the vegetables are tender. With around 5 minutes to go, add the spincach, stir and allow to wilt.
6While the hash is cooking, fry two eggs in a separate pan, to your liking.
7Stir the parsley through the hash and serve immediately, with the fried egg on top.

Serve

Pile onto warm plates. A dash of hot sauce, mango chutney or your favourite sauce goes down well!

Tips

You can also add any leftover roast meat - salvage any remaining roast chicken, for example
Potato, onion and a sweet root vegetable are essential ingredients in my book, but after that it's up to you. Though I'd probably stay away from anything too wet, such as tomato - we want crispy, not soggy!
Don't be tempted to stir the hash too often - let it sit and get crispy in the pan rather than constantly stirring it. You want a golden crust, not a stew.