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Roast veggie hash

Roast Veggie Hash

Brought to you by: OcadoLife
    2 serving

Prep time:

Cook time:

Serves: 2

If 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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  • 1 onion, finely chopped
  • 1 garlic clove, grated
  • ½ tsp paprika
  • 4 roast potatoes, diced
  • 2 large free-range eggs
  • ½ bunch coriander, leaves roughly chopped


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.

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