Cheesy Veggie Hash with Eggs
This easy dish is perfect for breakfast, lunch, or a light supper during the festive season. It turns leftover mash and vegetables into a delicious veggie hash, topped with a generous amount of melted cheese and a fried egg. For extra flavour, serve with your favourite condiment—we love pairing it with our Wild Tomato Jam, Peach BBQ Sauce, or Marrow Date Chutney.
The versatile recipe can easily be halved or doubled to suit your needs. It's especially great for clearing out the fridge after Christmas, making it the perfect dish for the day after Stephen’s Day when you want to use those festive leftovers.
Serves – 4
Prep Time – 10 minutes
Cook Time – 20 minutes
Ingredients
50g salted butter
2 tablespoons extra virgin olive oil
4 garlic cloves, roughly chopped
4 spring onions, finely sliced
2 fresh thyme sprigs, leaves only
100g of greens like Brussels sprouts, cabbage or leeks, finely shredded
1 tablespoon wholegrain or Dijon mustard
Pinch of flaky sea salt and freshly cracked black pepper
250g of leftover mixed vegetables
250g of leftover mashed potato – you can use mashed sweet potato or carrots/parsnips if you have them
100g hard cheese – like Coolattin cheddar or Rockfield sheep's cheese. You can also use Parmesan
4 eggs
Instructions
In a large non-stick frying pan, melt butter with the olive oil over medium heat.
Add garlic, spring onions, thyme, and greens. Cook for about 10 minutes, stirring with a heatproof spatula, until the greens soften and take on a little colour.
Add in the mustard, flaky sea salt and cracked black pepper.
Slowly stir in the roasted vegetables, followed by the mashed potatoes. Turn up the heat to high. Using the spatula (or a potato masher if you prefer), press down on the mixture to flatten it into an even layer.
Note: If you want to make individual portions before frying, mix the fried greens with the leftover mashed potatoes and vegetables in a bowl. Divide into four balls, then press them into discs in the frying pan with a little more olive oil.
Cook for 5-10 minutes on each side until the hash is crisp and golden. You want the outside to get crispy and brown to create a crust so it sticks together. [Tip: If you're worried about flipping the hash, you can use a plate to help turn it, or place it under the grill to crisp the top.]
Just before serving, grate a generous amount of cheese over the top.
Meanwhile, cook the eggs in a separate frying pan with olive oil and butter, frying to your liking—season with sea salt and cracked black pepper.
Slice the hash into four portions (or serve the individual discs), and top each with a fried egg.
Enjoy with your favourite condiment. We love it with our Wild Tomato Jam, Peach BBQ Sauce or Marrow Date Chutney.