Potato and stuffing hash

Potato and stuffing hash recipe

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Leftover crispy roast potatoes and stuffing are great for turning into a quick and easy hash that's the ideal dish for Boxing Day feasting. Add some fragrant herbs, a kick of garlic and some tart cranberries to really enhance the festive flavours in this Christmas leftovers recipe. See method

  • Serves 6
  • 10 mins to prepare and 25 mins to cook
  • 230 calories / serving

Ingredients

  • 500g cooked roast potatoes
  • 175g leftover stuffing (or ½ x 130g pack, cooked), crumbled into bite-sized chunks
  • 1 rosemary sprig, leaves picked and roughly chopped
  • 2 tbsp fresh flat-leaf parsley, roughly chopped
  • 2 garlic cloves, crushed
  • 2 tbsp olive oil
  • 30g dried cranberries

Each serving contains

  • Energy

    965kj
    230kcal
    12%
  • Fat

    8g 11%
  • Saturates

    1g 6%
  • Sugars

    5g 6%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 35.5g Protein 3.1g Fibre 3.4g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Put the potatoes in a 1.5ltr ovenproof dish and break into small, bite-sized chunks with the back of a spoon.
  2. Crumble over the stuffing. Add the rosemary, parsley, garlic, olive oil and some seasoning, then stir well to combine. Press down lightly with the back of a spoon.
  3. Sprinkle with the cranberries and bake for 25 mins until golden. Serve immediately.

See more Christmas leftovers

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