Gammon & roast potato hash browns recipe
Prep
10 mins
Cook
20 mins
Servings
2
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it transforms leftovers into something really special. I love making this gammon and roast potato hash browns when I've got cooked potatoes and gammon hanging around in the fridge. It comes together in just 30 minutes from start to table, which is brilliant when you're short on time. The eggs provide excellent protein and choline, which supports brain health, while the whole dish is wonderfully economical since you're using up bits and pieces. Best of all, there's minimal washing up and maximum flavor.
Ella x
Ingredients
- 300 gramscooked roast potatoes
- 150 gramscooked gammon
- 2 tbspflour
- 3waitrose british blacktail medium free range eggs
- 1½ tbspgoose fat(goose fat (or vegetable oil))
Detail level
Instructions
- 1
Cut the potatoes and gammon into small pieces (just under 1cm) and add to a bowl. Season, toss with the flour and mix in 1 beaten egg. Scrunch everything together and press firmly into 4 patties (about 8cm across and 2cm deep). Chill for at least 15 minutes, or for up to 12 hours.
- 2
Heat the goose fat (or oil) in a heavy-based, non-stick frying pan. Add the hash brown patties and cook on the lowest heat for 10 minutes, until a crust has formed. Flip over and repeat on the other side, until golden and piping hot in the centre. Remove from the pan and keep warm.
- 3
Return the pan to a high heat. Add the eggs to the fat in the pan. Fry for 1-2 minutes, spooning the excess fat over the yolks, until cooked to your liking. Season and serve on top of the hash browns. Delicious with wilted spinach and ketchup or brown sauce.
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