Roast Beef Hash with Eggs


The perfect Boxing Day pick me up that uses some of those tasty leftovers!


225g cooked roast beef, shredded

2 tablespoons rapeseed or olive oil

1 medium onion, peeled and finely chopped or sliced

350g leftover cooked roast potatoes, cut into bite-size pieces

2 garlic cloves, peeled and finely chopped

¼ teaspoon cayenne pepper or mild chilli powder

2 tablespoon mayonnaise

1 tablespoon freshly chopped flat-leaf parsley

Cooking Instructions

Step 1 – heat the oil in a large non-stick frying pan. Add the onion and cook for 3-4 minutes over a medium heat, or until golden brown

Step 2 – add the potatoes, pressing them down and continue to cook with the onion for 2-3 minutes without disturbing to achieve a crispy base

Step 3- add the beef, garlic, thyme, cayenne or chilli powder and season, if required. Reduce the heat and cook for about 5 minutes, or until the meat is piping hot

Step 4 – take the pan off the heat and add the mayonnaise, stirring gently to combine

Step 5 – poach or fried an egg per person and pat dry

Step 6 – portion the hash into serving dishes and top with an egg, then garnish with the parsley

Step 7 –  serve with a green salad and relishes or condiments of your choice