500g cold roast potatoes, diced into cubes
100g leftover veg, i.e parsnips, carrots, cabbage chopped into cubes
3 tbsp olive oil
100g sausage stuffing
1 onion, finely diced
1 garlic clove, crushed
340g cooked turkey trimmings
Salt and freshly ground black pepper, to taste
1 tbsp vinegar
1-2 free-range duck eggs (per person)
For the hash, place the diced potatoes into a large bowl and set aside.
Heat a frying pan until hot. Add one tablespoon of the olive oil, the onion and garlic and fry for two to three minutes.
Add the leftover vegetables and fry for a further minute.
Crumble in the cold turkey and mix together with the vegetables and potatoes into large bowl.
Place mixture into large oven casserole pot and cook at 170 degrees for 40 mins until nice and golden and crispy on top.
Bring a pan of water to the boil, add the vinegar and whirl the water around.
Crack an egg into a ladle. Pour the egg into the pan and simmer for 3 ½ – 4 minutes, until ready. Remove from the pan and drain.
Remove the hash from the oven and top with the egg.