Hash recipe with fried egg | Gourmet Traveller

Name: Hash recipe with fried egg | Gourmet Traveller
Ingredients: 3-4 firm, floury potatoes (about 500gm), such as Kind Edward or Andean Sunrise peeled and cut into 2cm pieces; 2 small parsnips, cut into 2cm pieces; 1 large carrot, cut into 2cm pieces; 1 onion, coarsely chopped; 1 garlic cloves, crushed; 60 ml (¼ cup) olive oil; 2 cups (loosely packed) cavolo nero or other leafy green, shredded; 30 gm (¼ cup) peas; 1 tbsp thyme leaves; 150 gm roasted meat such as beef flank, diced; 2 spring onions, sliced; Handful of flat-leaf parsley, thinly sliced; 30 gm unsalted butter (optional; if making patties); Olive oil, for frying; 4 eggs

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“Hash, or bubble and squeak, is all about using up left over meat and vegetables from a roast,” says McEnearney. “So if you have any of these just mix them all together and proceed from the...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.

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Ingredients

3-4 firm, floury potatoes (about 500gm), such as Kind Edward or Andean Sunrise peeled and cut into 2cm pieces
2 small parsnips, cut into 2cm pieces
1 large carrot, cut into 2cm pieces
1 onion, coarsely chopped
1 garlic cloves, crushed
60 ml (¼ cup) olive oil
2 cups (loosely packed) cavolo nero or other leafy green, shredded
30 gm (¼ cup) peas
1 tbsp thyme leaves
150 gm roasted meat such as beef flank, diced
2 spring onions, sliced
Handful of flat-leaf parsley, thinly sliced
30 gm unsalted butter (optional; if making patties)
Olive oil, for frying
4 eggs