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Leftover roast potato breakfast hash

Name: Leftover roast potato breakfast hash
Prep time: 25 min
Total time: 25 min
Yield: Serves 2
Cuisine: British recipes
Ingredients: 1 tsp oil; 75g bacon lardons, streaky bacon or leftover pigs in blankets, chopped; 1 small red onion, finely chopped; 1 garlic clove, crushed; 200g leftover roast potatoes, cut into 2cm chunks; 2 large handfuls kale, spinach or leftover sprouts; 2 medium free-range eggs; 3 tbsp crème fraîche, sour cream or yogurt; 1 tsp miso paste (optional, see Easy Swaps); 1 tbsp white wine vinegar; Small bunch chives, parsley or any other soft herbs you have to hand

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 21 Nov 22
Updated: 18 Mar 24

Leftover roast potatoes are a common sight post-Christmas. Ensure they get a new lease of life with this speedy hash perfect for bleary-eyed Twixmas mornings.

Use up any leftover pigs in blankets in this easy traybake.

Easy
December 2022

Test kitchen approved

Serves 2
Hands-on time 25 min

Leftover roast potatoes are a common sight post-Christmas. Ensure they get a new lease of life with this speedy hash perfect for bleary-eyed Twixmas mornings.

Use up any leftover pigs in blankets in this easy traybake.

Gluten-free recipes

Nutrition: per serving

Calories: 475kcals
Fat: 29.7g (10.8g saturated)
Protein: 18.5g
Carbohydrates: 30.5g (5.2g sugars)
Fibre: 5.6g
Salt: 1.6g

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Ingredients

1 tsp oil
75g bacon lardons, streaky bacon or leftover pigs in blankets, chopped
1 small red onion, finely chopped
1 garlic clove, crushed
200g leftover roast potatoes, cut into 2cm chunks
2 large handfuls kale, spinach or leftover sprouts
2 medium free-range eggs
3 tbsp crème fraîche, sour cream or yogurt
1 tsp miso paste (optional, see Easy Swaps)
1 tbsp white wine vinegar
Small bunch chives, parsley or any other soft herbs you have to hand

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Method

Put the oil and lardons (or bacon or pigs in blankets) in a medium frying pan over a medium heat and cook until the fat starts to render from the pork. Add the onion with a pinch of salt and cook for 4-5 minutes until it begins to soften. Stir in the garlic and potatoes and fry, stirring regularly, for about 5 minutes, until warmed through and crisp.
Meanwhile, sprinkle a little salt over the kale and use your hands to massage it in to help soften the fibrous leaves (you don’t need to do this if you’re using spinach or sprouts). In a small separate bowl, whisk the crème fraîche, sour cream or yogurt with the miso (if using), vinegar and herbs.
Stir the prepared kale, spinach or sprouts into the pan and cook until warmed through and wilted. Make two spaces in the pan and crack an egg into each. Cook over a medium heat until the eggs have set to your liking (you can cover with a lid to help them along). Drizzle over the creamy miso sauce then serve.

Recipe from December 2022 Issue

Nutrition

Nutrition: per serving

Calories: 475kcals
Fat: 29.7g (10.8g saturated)
Protein: 18.5g
Carbohydrates: 30.5g (5.2g sugars)
Fibre: 5.6g
Salt: 1.6g

delicious. tips

Easy swaps: No miso paste? It’ll work well without, but a spoonful of chopped anchovies or black garlic paste are great alternatives.

Scale it up: This recipe is easily doubled, but you’ll need a large frying pan to fit it all in.