Full Time Meals Boxing Day Potato and Veggie Hash with Fried Eggs
Preparation time: 15 minutes
Cooking time: 90 minutes
Optional: Christmas Turkey leftovers
Non-stick frying pan (make sure it doesn’t have a plastic handle)
Large tray or bowl
- Place your clean tea towel over your baking tray and grate the carrots and potatoes on the coarse side of the box grater.
- Season with ½ tsp salt and massage the veg altogether. Then leave the salted potatoes and carrots for 5 minutes - this helps draw out the moisture from the veg.
- Draw up the sides of the towel, to create a bag with the mixture inside. Over the sink squeeze the towel to drain as much liquid as possible.
- Tip the veg back onto the baking tray and stir in the stuffing mix. This will act as a binding agent, making it easier for everything to stick together while cooking.
- Pre heat the oven to 190c and place the frying pan on the hob with half of the oil.
- Press the hash mix into the pan, making sure you level the mix out as much as possible.
- Slowly fry the hash for around 10 minutes, just to set the crust and part cook.
- Place the frying pan into the oven and bake for 1 to 1 ½ hours.
- Once the hash is ready, place a plate on top of the frying pan and flip it over. Once the hash is on the plate put tin foil over the top to keep warm.
- Wipe the pan clean with a little kitchen towel and place the pan back on to the hob over a medium heat. Pour in the remaining oil.
- Once the oil is just hot, crack in the eggs and slowly cook for 4 to 5 minutes, spooning the hot fat over the yolks every now and then.
- 12 When ready, cut the potato hash into six chunky wedges and serve the fried eggs on the side.
- If you have any cold Turkey Roll left from yesterday, feel free to serve that with it and maybe a good dollop of ketchup or brown sauce on the side.