Leftover roast hash

Ingredients

• 4 to 6 leftover roast potatoes
• 100g leftover Sunday lunch vegetables (carrots, swede, broccoli, cabbage etc.)
• 75g leftover roast meat, shredded
• 1/2 tsp horseradish (or mustard)
• 1 tbsp plain flour
• 2 tbsp sunflower oil (for frying)
• Serve with fried egg

Method

1. Chop the roast potatoes and vegetables and mash slightly with a spoon/fork. Combine in a bowl.
2. Toss in the leftover meat, with some horseradish (or mustard) and salt and pepper to taste.
3. Divide the mixture into 2, creating easy cake-like shapes. Pop in the fridge for around 5 minutes.
4. Sprinkle the cakes on both sides with a bit of flour, and fry for 5 minutes over a medium heat until golden and slightly crisp. Flip it and cook on the other side.
5. Serve with an egg, however you like it, and a dash of brown sauce or gravy.