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
1 tsp of rapeseed oil
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 mix well until combined.
3. Heat up a large saucepan on a medium to high heat. Spray well with spray oil or add a teaspoon of sunflower oil. Spoon the mixture carefully into the pan into two messy patties. Cook on one side for a few minutes. Spray the patties with spray oil before flipping (don’t panic if they break or fall apart, they don’t have to be perfect.)
4. Cook for another couple of minutes and then serve immediately topped with a poached egg, slices of avocado and a sprinkle of chilli flakes.. I also served mine with a bit of leftover tzatziki.
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