Boxing Day Potato Hash

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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)

 

Cod Chowder my way

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Now that you’re all acquainted with my Oven Roasted Cod in Parma Ham recipe, here’s a slight variation on it.

I decided to be adventurous one evening and added it to a heartwarming veggie soup. Now you can get away with cooking this fish dish two nights in a row without being perceived as boring or lazy!


Ingredients (for the Veggie soup)IMG_2305

1 Leek

1 Small Romanesco Broccoli

400g tin of black-eyed beans

Handful of frozen peas

1 1/2 Knorr Vegetable Stock cubes

Paprika, Basil, Oregano


Sauté the leek and broccoli in just enough oil to coat them and season with pepper, paprika, basil and oregano. There’s no need to add salt at this point because the stock cube is salty enough and you can always add extra at the end if you want.

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Dissolve the stock cubes in 675 ml of water and add to the leek and broccoli in the pan.  Throw the peas and black eyed beans in as well.

Simmer for around 15 minutes until the veggies are cooked. Meanwhile cook the Cod according to the Oven Roasted Cod in Parma Ham recipe.

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Once cooked, break up the Cod fillets and add them to the soup. Garnish with fresh parsley and serve with some crusty bread.