- Vegetarian
- Gluten-free
- High-protein
- Lower-carbohydrate
If you have leftover roasted veg, this is the perfect recipe to minimise waste! Similar to a traditional bubble and squeak, our breakfast hash is a delicious option.
Ingredients
Serves: 4
- 1 tbsp extra virgin olive oil
- 2 tbsp butter
- 500g mixed roasted vegetables, finely diced
- 1 brown onion, diced
- 2 cloves garlic, minced (if not already in your roasted vegetables)
- 1 sprig fresh rosemary, de-stemmed and roughly chopped
- 200g leftover stuffing or 4 meat or vegetarian sausages (meat removed from the skin, cooked)
- 4 eggs
Method
Step 1
In a large non-stick, oven-safe skillet, heat 1 tbsp butter and 1 tbsp oil. Fry the onion and garlic (if not already cooked in with the roasted veg).
Step 2
Add the leftover stuffing or sausage and lightly season with salt and pepper
Step 3
Add the finely diced roast veg to the pan and mash to incorporate together. Season lightly with salt and pepper.
Step 4
Add 1 tbsp of butter to the top and place under the grill until golden and crispy.
Step 5
Serve with fried or poached eggs.
