Gluten Free Left Overs Hash
A really tasty way to use up left overs vegetables and meat all year round.
Credited to: Coeliac UK
Kcal: 275.8
Difficulty: Pretty easy
Serves 4
5 mins prep
15 mins cooking time
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
Notes: * Search our online 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.
Nutritional information per serving
Kcal
275.8
Fat
13g
Carbs
18.2g
Protein
22.4g
Fibre
2.1g
Sugars
2.2g
