Assuming you've had a roast on a Sunday and have some leftovers, this is our go-to dish for using up the cooked meat and vegetables. It's quick and easy to prepare, and after a long day back at work it's a real comfort food triumph. Think of this recipe as more of a guide, and adapt it to your preferences and left overs.

Preparation time: 10 minutes. Cooking time: 25 minutes
Easy
Serves 4

Mains Gluten-free Milk-free Celery-free Alcohol-free Gluten Free

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Ingredients

500g cooked meat (such as pork, beef or lamb left over from the Sunday roast)
2 large potatoes
Vegetable oil
2 chopped onions
2 chopped rashers of streaky bacon
200g frozen peas or leftover root vegetable (such as roasted carrots or parsnips)
2 tablespoons Hawkshead Relish Black Garlic Ketchup Buy
1 tablespoon Hawkshead Relish Worcester Sauce Buy
Freshly ground black pepper
4 eggs
Chopped fresh parsley

Method

Cut the meat into 3 to 4cm pieces, then peel the potatoes and cube them roughly the same size.
Add a little oil to a large frying pan and fry the potatoes until they are nicely browned all over. Remove and keep warm on a plate lined with kitchen paper to soak up excess oil. Using the same pan, add a touch more oil and cook until starting to crisp. Add teh cubed meat and the peas or diced root vegetables to warm through, then add the Black Garlic Ketchup and Hawkshead Relish Worcester Sauce. Season the mixture with freshly ground black pepper. Transfer the potatoes back into the pan and stir gently to ensure they are coated in the sauce.
In a separate pan, fry the eggs and then serve the hash with an egg on top and a sprinkle of copped parsley for each person.

Method Ingredients

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Black Garlic Ketchup

Black Garlic blended with Balsamic Vinegar, Onions and Spices to make a delicious ketchup, perfect on burgers, chicken and great to dip your chips in!