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This recipe is classed as easy

Rating 3.48 / 5 (42 votes)

Prep time:
10 min
Cook time:
35 min

A comforting, cheap and scrumptious way to use up leftovers from a roast dinner


1. Heat 2 tablespoons of the oil (or dripping) in a large frying pan over a medium heat. Add the onions and fry for 5-6 minutes, or until softened and translucent.

2. Stir in the meat and potatoes, then pour in the stock and season with sea salt and freshly ground black pepper.

3. Reduce the heat to low and cook for about 15 minutes, until any excess liquid has evaporated and the hash is beginning to fry and turn golden brown. Pat it down as it cooks to encourage the ingredients to form a cake.

4. Turn the hash over and fry for a further 15 minutes on the other side.

5. Meanwhile, heat another tablespoon of oil (or dripping) in a separate frying pan and cook the eggs to your liking.

6. Serve portions of the hash with a fried egg on top and a splash of Worcestershire sauce.


  • 3 tbsp vegetable oil, or dripping
  • 4 large onions, roughly chopped
  • about 400g cooked meat (leftover lamb, beef, pork, ham, turkey chicken, duck or any other meat) chopped or shredded
  • about 125 ml stock, leftover gravy or jellified scrapings from the bottom of the meat roasting tin
  • about 300 g leftover boiled or roast potatoes, roughly crushed
  • 4 eggs
  • Worcestershire sauce, to taste

Tips and suggestions

Add some chopped cabbage, brussels sprouts or other leftover cooked veg to the hash if you like.

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Latest Comment


this sounds delicious and so cheap to cook Smile

underbank underbank  Posted 15 Oct 2011 3:48 AM

My grandmother used to make this every Monday to use up Sunday left-overs. It works very well with chicken or turkey with a few spoons of cranberry sauce added and left over stuffing. Sometimes she added puff pastry and cooked in the oven for 20 minutes until the pastry was cooked and golden brown then turned out similar to a tarte tatin. Wonderful comfort food

Paul7rhg Paul7rhg  Posted 24 Nov 2010 6:07 AM

Very easy.I used leftover roast pork. I did not fancy the egg with it but it really complimented it.
Served with sweetcorn and brocolli for some colour

AdrienneH75748 AdrienneH75748  Posted 08 Nov 2010 6:37 PM

AdrienneH75748 AdrienneH75748 Posted 08 Nov 2010 6:35 PM