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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.


4 x Breakfast Sausages

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


  1. Preheat oven to 180°c/fan 160°c.
  2. 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.
  3. Add the left over potatoes and veg to the skillet and sauté for 5 minutes until warmed through.
  4. 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.
  5. Serve immediately.


per 100g per serving
Energy 699kJ/168kcal 2629kJ/631kcal
Fat 9.6g 36g
of which Saturates 2.5g 9.3g
Carbohydrate 12g 46g
of which Sugars 2.1g 7.9g
Protein 6.9g 26g
Salt 0.46g 1.7g
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