Roast Dinner Hash

Roast Dinner Hash

Still perfectly in season this time of year are Parsnips and Brussel Sprouts. Most people are probably sick of the latter from having their fair share at Christmas but both are still in their prime January and February, are cheap to buy and available in abundance. This is one of my all-time favourite meals to make. It has fast become a legendary Boxing day brunch in our house using leftover Christmas dinner. However, its perfect for any time of the year! It’s also a perfect way to use up any leftover Sunday roast and for those that like me that hate wasting food then you need this recipe in your favourites.

The recipe below is based on some typical roast dinner ingredients utilizing the featured seasonal produce mentioned above. In reality you can use whatever you have left over and available to you at the time. There is no right or wrong way here. Top tip: I do find it easier to prep all your ingredients first though before you begin to cook.

If you fancy growing your own sprouts you can begin to sow the seeds indoors between March and May. You can then plant outside between April and June. They will be ready to harvest September through to March the following year depending on when you sowed your crop.

Parsnips have a similar season, you can sow directly outdoors between April and May. Harvesting from September to March the following year.

Serves: 4

Prep: 5min

Cook: 15min

Ingredients:

  • 2 Tablespoons of Rapeseed Oil
  • Mixture of around 200g of leftover veggies 
  • Parsnips 
  • Brussel Sprouts 
  • Carrots 
  • Peas 
  • Onion 
  • Broccoli
  • 6-8 Leftover roast potatoes
  • 3-4 Left over Yorkshire puddings
  • 4 Tablespoons of stuffing
  • 100-150g of leftover meat
  • 1 Teaspoon of dried thyme
  • 1 Teaspoon of dried rosemary
  • Salt and pepper to season
  • 4 eggs (1 egg per person)

Method:

  1. Roughly chop all the root veg and potatoes
  2. Keep the smaller, softer veg separate (Peas, broccoli, Brussel sprouts)
  3. Break up the stuffing mix into bitesize chunks.
  4. Roughly chop the Yorkshire puddings
  5. Shred the meat

Now that all your elements are prepared the cooking should take no time at all

  1. Heat the oil in a large frying pan or wok on a high heat.
  2. Add the root veg and potatoes, cook for 2 minutes, stirring occasionally.
  3. Add in the stuffing and Yorkshire puddings, cook for a further 2 minutes and continue to stir
  4. Add the meat, cook for a further 1 minute.
  5. Turn heat down to medium and add the remaining veg. Cook for another 5 minutes, stirring occasionally so all the scrummy scraps are mixed together.
  6. Add in the dried herbs and season with salt and pepper to taste.
  7. At this point I normally add the hash to a baking tray and keep warm in the oven whilst I fry off the eggs (the oven also creates a crisp edge to the potatoes and yorkies). If you have a spare frying pan then you don’t have to worry about using the oven. 
  8. Fry off 1 egg per person. 

Serving Suggestion:

Serve the hash piping hot in a bowl topped with a fried egg, pop the yolk so it oozes over the hash. A warm buttery crusty role never goes a miss either!


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