- Serves: 4
- Cook Time: 35 minutes
- Prep Time: 10 minutes
- Effort: easy
- 3 tbsp vegetable oil, or dripping
- 4 large onions, roughly chopped
- about 400g cooked meat (leftover lamb, beef, pork, ham, turkey chicken, duck or any other meat) chopped or shredded
- about 125 ml stock, leftover gravy or jellified scrapings from the bottom of the meat roasting tin
- about 300 g leftover boiled or roast potatoes, roughly crushed
- 4 eggs
- Worcestershire sauce, to taste
Tips and Suggestions
Add some chopped cabbage, brussels sprouts or other leftover cooked veg to the hash if you like.
1. Heat 2 tablespoons of the oil (or dripping) in a large frying pan over a medium heat. Add the onions and fry for 5-6 minutes, or until softened and translucent.
2. Stir in the meat and potatoes, then pour in the stock and season with sea salt and freshly ground black pepper.
3. Reduce the heat to low and cook for about 15 minutes, until any excess liquid has evaporated and the hash is beginning to fry and turn golden brown. Pat it down as it cooks to encourage the ingredients to form a cake.
4. Turn the hash over and fry for a further 15 minutes on the other side.
5. Meanwhile, heat another tablespoon of oil (or dripping) in a separate frying pan and cook the eggs to your liking.
6. Serve portions of the hash with a fried egg on top and a splash of Worcestershire sauce.
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