This dish has fast become a legendary Boxing day brunch in our house using leftover Christmas dinner. However, its perfect for any time of the year! It’s also a perfect way to use up any leftover Sunday roast and for those that like me that hate wasting food then you need this recipe in your favourites.
The recipe below is based on some typical roast dinner
ingredients utilising the featured seasonal produce mentioned above. In reality
you can use whatever you have left over and available to you at the time. There
is no right or wrong way here. Top tip: I do find it easier to prep all your
ingredients first though before you begin to cook.
· 2 Tablespoons of Rapeseed Oil
· Mixture of around 200g of leftover veggies
· Brussel Sprouts
· 6-8 Leftover roast potatoes
· 3-4 Leftover Yorkshire puddings
· 4 Tablespoons of stuffing
· 100-150g of leftover meat
· 1 Teaspoon of dried thyme
· 1 Teaspoon of dried rosemary
· Salt and pepper to season
· 4 eggs (1 egg per person)
1. Roughly chop all the root veg and potatoes
2. Keep the smaller, softer veg separate (Peas, broccoli, Brussel sprouts)
3. Break up the stuffing mix into bite-size chunks.
4. Roughly chop the Yorkshire puddings
5. Shred the meat
Now that all your elements are prepared the cooking should take no time at all
1. Heat the oil in a large frying pan or wok on a high heat.
2. Add the root veg and potatoes, cook for 2 minutes, stirring occasionally.
3. Add in the stuffing and Yorkshire puddings, cook for a further 2 minutes and continue to stir
4. Add the meat, cook for a further 1 minute.
5. Turn heat down to medium and add the remaining veg. Cook for another 5 minutes, stirring occasionally so all the scrummy scraps are mixed together.
6. Add in the dried herbs and season with salt and pepper to taste.
7. At this point I normally add the hash to a baking tray and keep warm in the oven whilst I fry off the eggs (the oven also creates a crisp edge to the potatoes and Yorkies). If you have a spare frying pan then you don’t have to worry about using the oven.
8. Fry off 1 egg per person.
Serve the hash piping hot in a bowl topped with a fried egg, pop the yolk so it oozes over the hash. A warm buttery crusty role never goes amiss either!