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
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

By: delicious. food team

Published: 9 Mar 21
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 4
Hands-on time 15 min, cooking time 30 min

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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

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

Recipe from March 2021 Issue

Nutrition

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

delicious. tips

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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