Turkey and sprout hash

This dish is a delicious way to love your leftovers and use up two festive favourites – turkey and sprouts! You can also add in any leftover parsnips or carrots, as well as cabbage.

Ingredients: (Serves 4)

•    3 tablespoons oil
•    1 onion – sliced
•    500 grams leftover roast potatoes – chopped
•    300 grams leftover cooked sprouts – chopped
•    250 grams leftover roast turkey – chopped
•    4 medium eggs – poached

Method:
1.    Heat 1 tablespoon oil in a large frying pan and fry the onion for 4-5 minutes until browned. Mash the potatoes roughly in a large bowl.
2.    Mix onions into the potato with the sprouts and turkey, season to taste and mix well with a spoon.
3.    Heat the remaining oil and press the hash into the frying pan and fry 3-4 minutes. Turn the hash over, (don’t worry if it breaks up) and fry for a further 2-3 minutes until golden.
4.    Serve topped with a poached egg.

#FoodSavvy tips:
•    Try making 1 large hash by frying everything up in a large frying pan.
•    Use up leftover roast potatoes and vegetables.
•    Leftover boiled potatoes and cabbage also work.
•    Add chopped bacon and herbs for extra flavour.
•    Omit the turkey and add extra vegetables for a vegetarian option and omit the turkey and eggs for vegans.

Recipe provided by Love Food Hate Waste