LEFTOVER ROAST POTATOES RECIPES RECIPES

Steps:

• Tip the roasties into a bowl and season generously with salt and the black pepper, and use a fork to roughly mash everything together, without breaking up the potatoes too much. Add in the spring onions, egg and flour, and toss well.
• Heat 1 tbsp of the duck fat in a 20cm non- stick frying pan over a medium heat. Add the potatoes, pressing down to form a single rosti in the pan. Cook for 4-5 minutes, gently lifting the edge to check the colour – it should be a deep golden brown. Use a plate to carefully flip out the rosti then slide back into the pan, adding a little more of the fat, and cook until caramelised.
• Whisk together the mustard, crème fraîche, lemon juice and plenty of seasoning. Cut the rosti into wedges and serve with a pile of salad leaves and a good drizzle of the sauce, and a fried egg each, if you like.

Steps:

• Mash together the cold roast potatoes, parsnips, cooked carrots, cabbage and sprouts with a little chopped gammon or turkey (optional - replace with extra veg if not using).

  Mix the Hellmann's Real Mayonnaise and egg together in a bowl/jug. Pour over the veg mix and use to bind it all together.

  Preheat the grill to moderate and heat the oil in a non-stick pan. Fill the pan with the veg mixture and level off the top with a spoon.

  Fry over a moderate heat for 5 minutes and then place under a moderate grill until golden brown. Turn out onto a serving dish.

  Cook's tip: This recipe tastes great with a side salad. You can increase or decrease the amount of each veg you use, to your taste, as long as the total weight of all vegetables is 750g.