Leftover Meat and Potato Hash

Name: Leftover Meat and Potato Hash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 50g butter; 2 onions, sliced; 6 leftover roast potatoes, smashed; 300g leftover roast meat, chopped; ½ cup chopped prunes; ⅓ cup chopped fresh parsley; 6 eggs, fried; Baby spinach, sauce of your choice, to serve

10 minutes + 20 minutes

Serves 6

Leftovers Pork Beef Lamb Potato

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Ingredients

50g butter
2 onions, sliced
6 leftover roast potatoes, smashed
300g leftover roast meat, chopped
½ cup chopped prunes
⅓ cup chopped fresh parsley
6 eggs, fried
Baby spinach, sauce of your choice, to serve

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How to Poach an Egg

Method

1. Melt butter in a large frying pan on medium heat. Saute onion 8-10 minutes, until golden and tender.
2. Add potatoes, meat, prunes and parsley; mix well. Press down firmly in pan. Cook over low heat 10-15 minutes, until firm, crisp and golden on the underside.
3. Upturn hash onto a large plate. Cut into wedges. Serve topped with fried eggs. Accompany with baby spinach and sauce of your choice.