Leftover roast hash

Serves: 2 people

Prep time: 10 minutes

Cooking: 10 minutes


  • 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


  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.

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