LEFTOVER ROAST POTATOES HASH RECIPES
18 DELICIOUS LEFTOVER ROAST BEEF RECIPES – THE KITCHEN ...
Are you looking for leftover roast beef recipes? If you're wondering what to do with leftover roast beef, it seems like you have some delicious roast beef left from last night's dinner! First of all, you have a good problem. There are so many great dishes you can make if you're lucky enough to have
Provided by Cassie Marshall
CHORIZO & POTATO HASH RECIPE | JAMIE MAGAZINE RECIPES
Total Time 20 minutes
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 180ºC/gas 4.
- Peel and finely chop the onion and garlic, chop the chorizo, dice up the cooked potato and pick and finely chop the parsley.
- Gently fry the onion and garlic in a little oil in an ovenproof pan until the onion is soft. Add the chorizo and fry for 2 to 3 minutes.
- Add the potatoes and cook for 5 minutes more, then crack the eggs on top.
- Transfer the pan to the preheated oven and bake for 8 minutes, or until the egg white is set but the yolk is still runny.
- Sprinkle with sea salt, black pepper and the parsley, to serve.
Nutrition Facts : Calories 491 calories, FatContent 25.2 g fat, SaturatedFatContent 8.7 g saturated fat, ProteinContent 26.4 g protein, CarbohydrateContent 42.2 g carbohydrate, SugarContent 8.1 g sugar, SodiumContent 2.6 g salt, FiberContent 5.7 g fibre
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CHORIZO & POTATO HASH RECIPE | JAMIE MAGAZINE RECIPES
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 491 calories per serving
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 491 calories per serving
- Preheat the oven to 180ºC/gas 4.
- Peel and finely chop the onion and garlic, chop the chorizo, dice up the cooked potato and pick and finely chop the parsley.
- Gently fry the onion and garlic in a little oil in an ovenproof pan until the onion is soft. Add the chorizo and fry for 2 to 3 minutes.
- Add the potatoes and cook for 5 minutes more, then crack the eggs on top.
- Transfer the pan to the preheated oven and bake for 8 minutes, or until the egg white is set but the yolk is still runny.
- Sprinkle with sea salt, black pepper and the parsley, to serve.
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Jane Sanderson’s grandmother used to make this hearty meal on a Monday with the leftovers from Sunday’s roast dinner (that’s any roast, although ideally lamb or beef). Part casserole and part hash this recipe exudes flavour, warmth and comfort. Looking for something speedier? Our what to do with leftover roast meat feature has lots more recipe ideas for you to try.
From deliciousmagazine.co.uk
Total Time 3 hours 15 minutes
Cuisine British recipes
Calories 694kcals per serving
From deliciousmagazine.co.uk
Total Time 3 hours 15 minutes
Cuisine British recipes
Calories 694kcals per serving
- Put ¼ tsp dripping or oil in each hole of the muffin tin, put in the oven and heat until smoking hot. Carefully spoon in the rested batter and cook for 30 minutes until golden and crisp. (You may need to reduce the heat once the puddings have risen to make sure they’re cooked right through. If the puds are ready too early, set them aside until needed, then warm them for 5 minutes or so before serving). Serve the Yorkshires with the hash, sprinkled with parsley.
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