Christmas just keeps on giving. In our house, leftovers make up the meals for the next few days which is a nice break from all that cooking that went on during the morning of the 25th but also a treat for us foodies who want to continue looking forward to the yumminess that is Christmas Lunch.
If you’re getting a bit bored of having the same meal for breakfast, lunch and dinner, try out this take on a Potato Hash which uses the scrumptious veggie leftovers from the day before. It’s probably one of the simplest recipes I’ve done because you just throw everything into one pan!
Ingredients for a side dish for six (remember this is just what we had leftover, you can throw in however many roasties and veggies that you have and add the garlic, salt, pepper and paprika to taste)
8 Roast Potatoes
A small bowl of brussels sprouts
A handful of chopped steamed carrots
A couple of honey and mustard glazed parsnips
2 cloves of garlic, crushed
A dash of paprika
1 tablespoon of olive oil
Salt and Pepper
- Thinly slice the roast potatoes along with the brussels sprouts and parsnips. Mix together with the carrots.
- Heat the oil in a large frying pan and throw all the ingredients in
- Fry the leftovers, making sure you mix them every few minutes, for about ten minutes or until the dish is looking nice and crispy
- Serve with the rest of your Christmas leftovers (we had it with ham, turkey and all sorts)