Use the leftover beef from yesterday's roast to make a delicious American-style casual meal. You can use up any leftover boiled potatoes, too. And if you like hot and spicy food, add a finely chopped fresh chilli to the hash.
information
Serves: 4
Prep time: 10 minutes
Cook time: 25 minutes
Syns per serving:
Extra EasyFREEOriginal3.5green2.5*
(*Add 6 syns per serving if not using beef as a Healthy Extra)
ingredients
Fry Light, for spraying
1 red onion, finely chopped
1 garlic clove, crushed
340g/12oz boiled potatoes diced
340g/12oz cooked lean leftover beef, diced
salt and pepper
4 eggs
1 tbsp finely chopped fresh parsley
method
1. Spray a deep frying pan with Fry Light and fry the onion gently for 8-10 minutes, until soft and golden brown.
2. Add the garlic and diced potatoes and continue frying for about 10 minutes, until they are crisp and golden.
3. Stir in the diced beef and season generously with salt and pepper. Continue frying and stirring occasionally until the hash is heated through.
4. Meanwhile, poach 4 eggs in a pan of barely simmering water, until the white are cooked and firm. Remove carefully with a slotted spoon.
5. Serve the hash sprinkled with chopped parsley with a poached egg on top of each serving.
information
Serves: 4
Prep time: 10 minutes
Cook time: 25 minutes
Syns per serving:
Extra EasyFREEOriginal3.5green2.5*
(*Add 6 syns per serving if not using beef as a Healthy Extra)
ingredients
Fry Light, for spraying
1 red onion, finely chopped
1 garlic clove, crushed
340g/12oz boiled potatoes diced
340g/12oz cooked lean leftover beef, diced
salt and pepper
4 eggs
1 tbsp finely chopped fresh parsley
method
1. Spray a deep frying pan with Fry Light and fry the onion gently for 8-10 minutes, until soft and golden brown.
2. Add the garlic and diced potatoes and continue frying for about 10 minutes, until they are crisp and golden.
3. Stir in the diced beef and season generously with salt and pepper. Continue frying and stirring occasionally until the hash is heated through.
4. Meanwhile, poach 4 eggs in a pan of barely simmering water, until the white are cooked and firm. Remove carefully with a slotted spoon.
5. Serve the hash sprinkled with chopped parsley with a poached egg on top of each serving.