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Roast Veggie Hash

Roast Veggie Hash

By OcadoLifePublished on 27 January 2022If you can resist those remaining roasties after Christmas lunch for long enough, they make the perfect Boxing Day brunch. This hash, which is spiced with paprika and finished with eggs, is really easy to make and will use up all those lovely leftovers – why not pop some sprouts, carrots or parsnips in there too? 
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Time and servings

15 minsTotal time
2Servings
15 minsCooking time

Ingredients

  • 1 onion, finely chopped
  • 1 garlic clove, grated
  • 4 roast potatoes, diced
  • 0.5 bunch of coriander, leaves roughly chopped
  • 0.5 tsp of paprika
  • 2 large free-range eggs

Method

  • Step 1

    Preheat oven to 180°C/160°C fan/gas 4.

  • Step 2

    Sauté the onion and garlic in a little oil in an ovenproof frying pan until the onion is soft.

  • Step 3

    Add the paprika and potatoes, stir to coat and cook for 5 mins to heat through and crisp a little. Then make two wells and crack the eggs in. Cook for 2 mins.

  • Step 4

    Transfer the pan to the preheated oven and bake for 8 mins, or until the egg white is set but the yolk is still runny.

  • Step 5

    Sprinkle with sea salt, black pepper and the coriander, to serve.