Any spuds that go uneaten at Christmas or any roast go perfectly in this quick breakfast that’s my go-to
If you’re lucky enough to have leftover roast potatoes from your Christmas dinner, then why not reuse them for a delicious Boxing Day breakfast?
Leftover spuds or sweet potatoes can be transformed into a quick and easy breakfast hash, complete with onion, bacon (or any leftover roast meat you have) or smokey chorizo. The addition of eggs and cheese makes this dish perfect for a relaxed breakfast once the Christmas festivities have calmed down.
This recipe by YouTube chef Andrew Rea, also known as Babish Culinary Universe, has been a favourite in my home for several years now. It’s speedy, simple, satisfying and scrumptious – the ideal use-up-the-leftovers meal.
Bacon and potato hash
Ingredients
- Around two large leftover roasted potatoes
- 4 rashers of streaky bacon (or any leftover meat you have from roast dinner)
- 1 white onion diced
- 1 red pepper diced
- A handful of sage
- Four eggs
Method
- Chop up your leftover potatoes into 2cm cubes, and then if you’re using bacon, get that into a skillet and fry.
- Remove the bacon but leave the fat in the pan. If you’re not using bacon, heat up around 2 tablespoons of butter in the pan.
- Add your diced onion and red pepper to the pan and sauté for about three minutes, before adding in your potato chunks.
- Toss everything in the pan to make sure it’s covered in fat, and then press the potatoes into an even layer and let them sit undisturbed on a medium heat for about 2 minutes.
- Using a firm spatula, dig underneath the potatoes and flip them so the other side can brown. Repeat this step 3 or 4 times until all the potatoes and brown and crispy.
- Add in your herbs – chopped sage or rosemary or whatever you have in the house If you’re using leftover meat, add this now, or add the chopped and cooked bacon back in.
- If you want, you can leave it here and eat it, but for an added breakfast feel, you can create four divots in the hash into which you can crack four eggs.
- Cover the pan with a lid and let the eggs steam, before you add a sprinkling of mozzarella to the top for a melty, gooey delicious breakfast.
