This is a great dish for family breakfasts to use up any roast dinner leftovers, especially if you're cooking for a crowd.
This recipe was created by Luke Willcox - New Product Development team.
3 large potatoes (raw or leftover cooked ones)
2 tbsp rapeseed oil
1 medium red onion, diced
1 clove garlic, crushed
50g bacon lardons
100g button mushrooms, halved
125g cooked left-over turkey or ham
Flat leaf parsley
Salt and black pepper
Pre-heat the oven at 190°C / Fan 170°C / Gas 5.
If using raw potato, cut into large dice (leave the skin on if preferred) and microwave with 1 tbsp water for 6 - 7 minutes, or alternatively steam for 10 minutes. If using cooked potato just cut into cubes.
Fry the onion, garlic, bacon and mushrooms in the rapeseed oil for 3-4 minutes, add the potatoes and continue cooking until golden. Stir in the cooked turkey.
Either poach 3 - 4 eggs and serve over the hash or crack the eggs over the top of the hash and oven bake until set. Sprinkle with flat leaf parsley, salt and black pepper before serving.
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