Veggie hash with fried eggs

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