Roast beef hash with eggs
Preparation time: 25 minutes
Cooking time: under 15 minutes
225g (8oz) cooked roast beef or lamb, shredded
2 tbsp rapeseed or olive oil
1 medium onion, peeled and finely chopped or sliced
350g (12oz) leftover cooked roast potatoes, cut into bite-size pieces
2 garlic cloves, peeled and finely chopped
¼ tsp cayenne pepper or mild chilli powder
Salt and freshly milled black pepper
2 tbsp mayonnaise
1 tbsp freshly chopped flat-leaf parsley
1. Heat the oil in a large non-stick frying pan. Cook the onion for 3-4 minutes over a medium heat, or until golden brown. Add the potatoes, press down and continue to cook with the onion for 2-3 minutes without disturbing to achieve a crispy base..
2. Add the garlic, thyme, cayenne or chilli powder and season, if required. Reduce the heat and cook for about 5 minutes or until meat is piping hot.
3. Add the mayonnaise and stir gently to combine. Serve the hash with a poached or fried egg and garnish with the parsley. Serve with a green salad and relishes or condiments of your choice.
Recipe and image courtesy of simplybeefandlamb.co.uk