Veggie hash with fried eggs

Veggie hash with fried eggs

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.

Veggie hash with fried eggs

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

 

  • Serves icon Serves 4
  • Time icon Hands-on time 15 min, cooking time 30 min

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.

 

Nutrition: per serving

Calories
373kcals
Fat
29.2g (9.8g saturated)
Protein
12g
Carbohydrates
13.1g (6.9g sugars)
Fibre
4.4g
Salt
0.6g

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
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Method

  1. 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.
  2. 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).
  3. 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.
  4. Serve the hash straight from the pan alongside a fried egg and a sprinkling of parsley.

Nutrition

Calories
373kcals
Fat
29.2g (9.8g saturated)
Protein
12g
Carbohydrates
13.1g (6.9g sugars)
Fibre
4.4g
Salt
0.6g

delicious. tips

  1. To turn the hash with ease, invert it onto a large plate, then slide it back into the pan as you would with a Spanish tortilla.

    Next time, try any variety of mustard, cabbage and woody herbs in this dish.

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Recipe By

delicious. food team

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