Gluten Free Left Overs Hash
- Serves:
- 4
- Course:
- Breakfast, Dinner, Lunch
- Prep:
- 5 mins
- Cook:
- 15 mins
- Total time:
- 20 mins
A really tasty way to use up left overs vegetables and meat all year round.
Credited to: Coeliac UK
Nutritional Information
-
Calories (per serving)
275.8kcal -
Protein (per serving)
22.4g -
Carbohydrate (per serving)
18.2g -
Fibre (per serving)
2.1g -
Fat (per serving)
13g -
Sugars (per serving)
2.2g
Ingredients
- 8 leftover roast potatoes
- 200g leftover vegetables (e.g. a mix of carrots, swede, broccoli, sprouts, or cabbage)
- 200g leftover roast meat, shredded.
- 1 tsp horseradish (or gluten-free mustard*)
- 1tbsp gluten free plain flour*
- Sunflower oil (for frying the hash and the eggs)
- 4 eggs
* Check Coeliac UK's Food and Drink Information for suitable products
Method
Roughly chop the potatoes and the vegetables and mix the two in a large mixing bowl, mashing slightly so it sticks together. Stir in the leftover roast meat, horseradish (or gluten-free mustard), and season with salt and milled pepper. Divide the mixture into 4 and form into cake-like shapes.
Heat a large frying pan with the sunflower oil. Toss the cakes into the gluten-free flour, shaking off any excess and fry for about 5 minutes over medium heat until golden. Flip and cook on the other side. Fry the egg in a drop of extra oil, then serve on top of the hash cakes.