Roast Beef Hash with Eggs

This hash recipe is perfect for using up cooked roast beef or lamb and left over roast potatoes.  All the ingredients are cooked in a frying pan with onions, garlic, fresh tyme leaves, cayenne pepper, a dollop of mayonnaise and freshly chopped parsley. Perfect for a leisurely brunch occasion or breakfast.

Prep Time: 25 mins

Cook Time: 15 minutes

Serves: 4 people

Ingredients

  • 225g cooked roast beef or lamb, 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

Method

  1. Heat the oil in a large non-stick frying pan.
  2. Cook the onion for 3-4 minutes over a medium heat, or until golden brown. Add the potatoes, press down and continue to cook with the onion for 2-3 minutes without disturbing to achieve a crispy base.
  3. Add the beef, garlic, cayenne or chilli powder and season, if required. Reduce the heat and cook for about 5 minutes, or until meat is piping hot.
  4. Add the mayonnaise and stir gently to combine. Serve the hash with a poached or fried egg and garnish with the parsley.
  5. Serve with a green salad and relishes or condiments of your choice.