Roughly chop the leftover roast or boiled potatoes with the leftover vegetables.
Mash together with a potato masher and stir in 2 beaten eggs.
Shape roughly into 4 cakes and fry in hot oil until golden.
Top each cake with a poached egg, a grinding of black pepper and serve with sliced cooked ham, and green salad (optional).
Great seasonal waste-busting tip:
Make a gratin by cubing leftover ham or gammon, then mixing with leftover vegetables and white sauce. Bake at Gas 6, 200°C, fan180°C for 30-40 minutes. Or try a ham and pea soup, made with stock, leftover carrots and frozen peas. Simmer for 15-20 minutes, then swirl 1 teaspoon of cream or crème fraîche into each serving.
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