Prep Time: 15mins - Cook Time: 15mins - Serves 2
Don’t let your roast dinner leftovers go to waste. Use your leftover roast potatoes and veg as the base to this delicious hash recipe. The perfect brunch or dinner.
6 x left over Roast Potatoes, cut into cubes
200g left over Cooked Veg (carrots, parsnips, broccoli)
1/2 tbsp Olive Oil
2 x Large Free Range Eggs
- Preheat oven to 180°c/fan 160°c.
- Place a large skillet onto a medium heat, add the oil and cook the sausages for 10 minutes until browned and cooked through. Remove from the pan and cut into small chunks.
- Add the left over potatoes and veg to the skillet and sauté for 5 minutes until warmed through.
- Place the sausages back into the skillet and stir through. Make two wells, crack in the eggs and place in the preheated oven for 8 minutes until whites are set.
- Serve immediately.
|per 100g||per serving|
|of which Saturates||2.5g||9.3g|
|of which Sugars||2.1g||7.9g|