Recipe
Leftover Roast Feast Hash
Turn cooked roast leftovers into a crisp, comforting hash with potatoes, ham, pumpkin and Brussels sprouts.
Ingredients
Method
15 mins prep25 mins cook40 mins total
Melt the butter in a large frying pan over medium heat. Add the sliced red onion and cook for 5 minutes until softened.
Add the mashed potatoes, diced ham and pumpkin purée. Season with salt and black pepper, then press the mixture into an even layer.
Cook for 8–10 minutes until the underside is well browned. Turn the hash in sections and continue cooking until hot and crisp in places.
Fold in the cooked Brussels sprouts and cook for a further 5 minutes, adding a little more butter if the pan looks dry. Serve hot.
Notes
Use any cooked roast vegetables you have in place of the pumpkin or Brussels sprouts, keeping the total amount similar.
About this recipe
Make the most of a roast dinner with this hearty hash. Cooked potatoes, ham, pumpkin and Brussels sprouts are brought together in one pan until the edges are golden and the centre is hot.
