Leftovers Hash with Christmas Ham
What could be better the day after indulging too much than a life affirming hash of leftovers, topped with a perfectly oozy fried egg?
Ingredients
350-400g cooked new potatoes (we used leftover pesto potatoes from our Feastive magazine, along with a few of the beans and sugar snaps)
1-2 Tbsp oil
100-200g Christmas ham, shredded or sliced
100- 200g roasted cherry tomatoes and bocconcini (we used leftovers from the caprese salad in our Feastive magazine)
1-2 spring onions, chopped
½ cup flat leaf parsley, shredded
2 eggs
Method
Slice the potatoes and chop any other vegetables into to small, bite-sized pieces.
Heat the oil in a frying pan. Add the potatoes and cook until golden, then add the ham and cook for a few minutes. Add any additional leftover vegetables, along with the spring onions and parsley. At the final moment add, any leftover bocconcini (or other soft cheese) and season with salt and pepper.
In a separate pan, heat some oil and fry the eggs until done to your liking. Serve piping hot with the fried egg draped on top.