Christmas leftover hash with cranberry sauce, poached eggs and avocado
Servings: 4 (though can easily double recipe for serving more)
Hash is very much an ‘anything goes’ situation – both with what goes in and how it ends up. You can decide whether you want to serve this as a mound in a bowl, with the poached eggs on top (a bit dippy!) or as individual fritters, which can be eaten hot or cold. Ideally, you’ll want to cook this in a non-stick pan either way, as the starches in things like potatoes are wont to stick to the base. However, you can prevent this by ensuring that the pan and fats are nice and hot before adding the ingredients. Chop everything to roughly the same size so that you get a uniform heat through it. And if you’ve got some cheese left over, feel free to serve this on top (or inside!!) too. I've suggested serving these with poached eggs and avocado, but as you can see, they're stacked up in this picture to let your imagination do the rest. It's your hash! You do you
20 minutes
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Ingredients
- 1 cup roast veg or potato salad
- 1 cup steamed greens chopped or a cup of frozen peas
- 1 cup Christmas meats shredded
- 2 eggs
- 2 tablespoons chopped parsley
- ¼ cup olive oil
- 1 tablespoon butter
Final bits & bobs
- 1 Sliced avocado optional but excellent
- Lemon wedge
- Cranberry sauce
- Poached eggs or fried for a quick option optional but excellent
Instructions
- In a bowl, combing the leftover vegetables and meat and mash roughly with a potato masher or with some judicious forking. Beat the eggs and sploodge in, along with the parsley and a good grinding of fresh black pepper and a pinch of salt flakes. Mix well and set aside.
- Heat a large nonstick pan with half the oil and blob in half cup measures of the hash. Squish these blobs down to about 1.5 cm thickness and cook over medium heat until beautifully caramelised and warmed through before flipping over. Don’t panic if they break, they are a hash after all.
- Keep warm until all the mix is done under loose foil, or in a very low oven, adding more oil if needed. Finish the pan with butter and brush each of the fritters with a butter coating, place onto plates and serve with avocado slices, lemon wedges and cranberry sauce and a poached egg (or fried, if so desired) plus an extra sparkle of salt flakes.
- This can easily be double or tripled if you have lots of leftovers. Cook and then freeze for another day.
