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

A crispy, golden hash made from leftover roast potatoes and whatever veg you have to hand, topped with a fried egg. The ultimate day-after-roast breakfast.

LeftoversComfortEggsPotatoes

CategoryBreakfast

Prep10 mins

Cook20 mins

Serves2

The day-after-the-roast breakfast that honestly might be better than the roast itself. Crispy potatoes, a pile of veg and a runny fried egg on top — it's the ultimate way to use up leftovers. Chuck in whatever you've got; this recipe is more of a vibe than a strict set of rules.

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.