Serves: 4 as a main
Prep Time: 10 minutes
cooking time: 10 minutes
600g potatoes, peeled
400g leftover roast meat (pork or beef) or fresh bacon or sausage
2 tablespoons sunflower oil
2 onions finely chopped
2 tablespoons chopped flat leaf parsley
salt and pepper
Cut the potato into cubes, about half inch square. Cut the meat into chunks, heat 20g of the butter and one tablespoon of oil in one pan, and 15g of butter and one tablespoon of oil in another. Saute the potatoes in the first pan and the onions in the other.
Once the potatoes are coloured, cover the pan, turn the heat down and cook until soft. Both the onions and the potatoes should be soft and golden. Add the onions to the potatoes, throw in the parsley and season. Cover while you cook the meat.
Heat another tablespoon of oil in the pan used for onions, and quickly saute whatever meat you are using. If you are cooking sausage or bacon, get a good golden colour all over, then turn the heat down and cook through. Add to the potato and gently toss together. Cover and keep warm.
Fry the eggs in a little more oil. Serve the hash straight away, with a fried egg on the top of each serving. Enjoy!