Monday Night Supper
We admire local producer The Hawkshead Relish Co. who have an amazing selection of sauces, chutneys, jams occasions and thank them for their recipe for a Monday night supper that takes leftovers to another level.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Ingredients
- 500 g cooked meat such as pork, beef or lamb left over from the Sunday roast
- 2 large potatoes
- Vegetable oil
- 2 chopped onions
- 2 chopped rashers of streaky bacon
- 200 g frozen peas or leftover root vegetable such as roasted carrots or parsnips
- 2 tablespoons Hawkshead Relish Black Garlic Ketchup
- 1 tablespoon Hawkshead Relish Worcester Sauce
- Freshly ground black pepper
- 4 Lakes Free Range eggs
- Chopped fresh parsley
Instructions
- Cut the meat into 3 to 4cm pieces, then peel the potatoes and cube them roughly the same size.
- Add a little oil to a large frying pan and fry the potatoes until they are nicely browned all over. Remove and keep warm on a plate lined with kitchen paper to soak up excess oil.
- Using the same pan, add a touch more oil and cook until starting to crisp. Add the cubed meat and the peas or diced root vegetables to warm through, then add the Black Garlic Ketchup and Hawkshead Relish Worcester Sauce.
- Season the mixture with freshly ground black pepper. Transfer the potatoes back into the pan and stir gently to ensure they are coated in the sauce.
- In a separate pan, fry the eggs and then serve the hash with an egg on top and a sprinkle of chopped parsley for each person.