Veggie hash with fried eggs

Name: Veggie hash with fried eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 40g unsalted butter; 2 tbsp olive oil; 1 leek, sliced into 0.5cm rounds; 2 garlic cloves, bashed and roughly chopped; 2 fresh thyme sprigs or large pinch dried thyme; 250g leftover mixed roasted veg, larger pieces diced or sliced; 100g savoy cabbage, coarsely shredded; 1 tbsp wholegrain mustard; 250g leftover mashed potato; 4 large free-range eggs; Vegetable oil or butter for frying; Handful flatleaf parsley, roughly chopped, to serve

Portion size: Serves 4
Hands-on time 15 min, cooking time 30 min
Difficulty: easy

Vegetarian

Delicious. food team

Save

This easy vegetarian recipe uses leftover mash and roasted veg to make a delicious veggie hash out of leftovers, topped with a fried egg. It’s easy to halve or even quarter if there are fewer of you in the house – and it’s as good for dinner as it is for lunch.

For more inspiration about how to rework your leftovers into a tasty lunch, browse our leftover lunch recipe collection.

Join Extradelicious to unlock Cook Mode

Ingredients

40g unsalted butter
2 tbsp olive oil
1 leek, sliced into 0.5cm rounds
2 garlic cloves, bashed and roughly chopped
2 fresh thyme sprigs or large pinch dried thyme
250g leftover mixed roasted veg, larger pieces diced or sliced
100g savoy cabbage, coarsely shredded
1 tbsp wholegrain mustard
250g leftover mashed potato
4 large free-range eggs
Vegetable oil or butter for frying
Handful flatleaf parsley, roughly chopped, to serve

Join Extradelicious to unlock Cook Mode

Method

Melt the 40g butter with the olive oil in a large non-stick frying pan over a medium heat. Add the leek, garlic and thyme, then cook for 5-8 minutes until the leek begins to soften and take on a little colour. Add the roasted vegetables, cabbage and mustard, season well with salt and black pepper, then cook for a further 3-4 minutes until the cabbage begins to wilt.
Add the mashed potato to the pan and mix well. Increase the heat to high and, using a wide spatula or potato masher, press down on the mixture to flatten it. Cook for 5-10 minutes on each side until crisp and golden (see tips).
When the hash is almost ready, cook the eggs. Set another frying pan over a high heat and add a glug of vegetable oil or a knob of butter. Fry the eggs to your liking.
Recipe continues after advertising adslot-recipe-4
Serve the hash straight from the pan alongside a fried egg and a sprinkling of parsley.