Boxing Day Potato Hash

Processed with VSCOcam with acg preset

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)

 

Posh Beans on Toast

Mighty bean dish. Maybe not the most original name but this recipe is simple and really variable, perfect for all you foodies out there. Me and my mum make this all the time because it’s quick and easy, not to mention super yummy and warms you up on a cold winter evening.

FullSizeRender

Posh Beans on Toast


 

Ingredients – serves 4

400g can of chopped tomatoes

400g can of black-eyed beans

400g can of chickpeas

150g tenderstem broccoli

4 cloves of garlic (good frozen)

2 teaspoons of hot paprika

1 tsp paprika

4 tsp mixed herbs

1 onion (diced)

A few sun-dried tomatoes (optional)

Seedy bread and rocket leaves to serve

So like I said earlier on, this bean dish is really variable. I’ve often added an assortment of veggies to the pan, such as mushrooms, marrow, courgette and aubergine. It becomes a kind of ratatouille but with more of a punch to it! Feel free to add any veggies that you see fit for the pan and let me know which ones worked.


 

  • Heat some oil in a pan and fry the beans and chickpeas for a couple of minutes. Crush the cloves of garlic and add to the pan, along with the diced onion. Fry for 2 minutes.

Top tip: You can buy frozen chopped garlic at most supermarkets and it works a charm and saves time (and washing up!)

  • Meanwhile boil the broccoli for 5-6 minutes.
  • Add the canned tomatoes along with the spices, herbs and chopped sun-dried tomatoes and simmer for 10 minutes
  • Finally, add the broccoli for a couple of minutes and season to taste

This dish can pretty much be served with anything. I usually have it with rice but I recently paired it with sweet potato mash, which was absolutely delicious.

It’s also a perfect topping for toast the next day – just heat the leftovers in the microwave for 3-4 minutes, toast a couple of slices of seedy bread and spoon a generous serving of the dish onto the buttered slices. Top with some rocket and there you have it: posh beans on toast!