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.
See more British classics recipes
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.