Leftover Roast Lunch Hash

Cook in:
20 mins
Serves:
4
Per Serving %RI
KCALS 295
Fat 13.1g
Sat Fat 1.8g
Sugar 3.3g
Salt 0.10g

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.

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.

Ingredients

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)

Serve with fried egg

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) Serve with fried egg

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