Leftover Meat and Potato Hash

clock 10 minutes + 20 minutes bowl Serves 6


  • 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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  • 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.

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