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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A comforting, cheap and scrumptious way to use up leftovers from a roast dinner. Add some chopped cabbage, brussels sprouts or other leftover cooked veg to the hash if you like. Ingredients:
3 tablespoons vegetable oil or 3 tablespoons drippings |
4 large onions, roughly chopped |
1 lb cooked meat (leftover lamb, beef, pork, ham, turkey chicken, duck or any other meat,chopped or shredded) |
1/2 cup broth (leftover gravy or jellified scrapings from the bottom of the meat roasting tin) |
10 ounces leftover potatoes (boiled or roast) |
4 eggs |
worcestershire sauce, to taste |
Directions:
1. Heat 2 tablespoons of the oil (or drippings) in a large frying pan over a medium heat. Add the onions and fry for 5-6 minutes, or until softened and translucent.
2. Stir in the meat and potatoes, then pour in the broth and season with salt and freshly ground black pepper.
3. Reduce the heat to low and cook for about 15 minutes, until any excess liquid has evaporated and the hash is beginning to fry and turn golden brown. Pat it down as it cooks to encourage the ingredients to form a cake.
4. Turn the hash over and fry for a further 15 minutes on the other side.
5. Meanwhile, heat another tablespoon of oil (or drippings) in a separate frying pan and cook the eggs to your liking.
6. Serve portions of the hash with a fried egg on top and a splash of Worcestershire sauce.
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