Leftover Sunday Lunch Hash

Ingredients (serves 4):

  • 6-8 leftover roast potatoes 
  • 200g leftover Sunday lunch vegetables (carrots, swede, broccoli, cabbage etc)
  • 150g leftover roast meat, shredded
  • 1 sprig rosemary, finely chopped
  • 1 teaspoon horseradish (or mustard)
  • 1tbsp plain flour
  • 2tbsp sunflower oil (for frying)




  1. Roughly chop the potatoes and mash slightly with a fork. Roughly chop the vegetables and mix the two together in a large mixing bowl. Stir in the leftover roast meat, horseradish (or mustard), rosemary and season with salt and milled pepper. Divide the mixture into 4 and form into cake-like shapes. Pop into the fridge for 5-10 minutes.
  2. Heat a large frying pan with the sunflower oil. Toss the cakes into the flour, shaking off any excess and fry for about 5 minutes over a medium heat until golden. Flip and cook on the other side. Serve hot from the pan with either a fried egg or poached egg and a little brown sauce.
  3. Serve with fried eggs.


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