Wait! Don’t bin those Christmas leftovers, have them for breakfast! Unlike turkey, I find a roast potato has no business being in a sandwich, neither does a parsnip or a sprout for that matter. It’s for this reason that I find veggie leftovers a bit tricky – I always tend to just eat them cold, slathered in brown sauce.
But this Boxing Day, I wasn’t hung over (for once), so bounced out of bed and straight into the wall… Just joking. I bounced out of bed and straight into the kitchen, where I mashed, mixed and fried, until I created the ultimate boxing day brekkie. Try him, you’ll like him – and by ‘him’ I mean ‘the hash’.
Christmas leftover hash
Serves 2 / hands on time 20 mins / total time 20 mins / V Df Gf
2 tsp cooking oil (I use rapeseed)
2-3 leftover roast potatoes
Handful of roasted veg and sprouts
½ tsp of cumin
¼ tsp of smoked paprika
¼ tsp mustard seeds
Pinch of chilli flakes
½ sliced avocado and 2 poached eggs to serve (optional)
1. In a bowl, roughly mash the cold roast potatoes with a fork and dice any leftover veg you want to use up such as roast carrots, parsnips and brussels.
2. Add the spices, a good pinch of salt and pepper and give it a good mix (you can use any spices you like or you can leave them out entirely). Beat in the egg and mix well until combined.
3. Heat up a large non-stick frying pan over a medium to high heat and add the oil. Move the oil around the pan until the bottom is well coated. Once hot, spoon the mixture carefully into the pan into 2 messy patties. Cook on one side for a few minutes before flipping (don’t panic if they break and fall apart – this is part of the charm).
4. Cook for another couple of minutes and then serve topped with poached or fried eggs, sliced avocado and a sprinkle of chilli flakes.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V– Vegetarian Gf– Gluten free Df– Dairy free