Having prepared two fairly large roast dinners over Christmas, I found myself with a fair amount of leftover cooked vegetables. Recipes like this are a doddle, and a great way of using up some of that excess!
I had leftover roast potatoes, leftover cooked carrots, cooked Brussels Sprouts, cooked swede/rutabaga and cooked sweet potatoes. I also had a few leftover rolls and some Yorkshire puddings, plus a variety of meat. We had ham on one day and beef on the next.
One of the great things about meals like this is that you can tailor them to however many people you are wanting to feed.
I plan on 1 small onion, peeled and chopped, one small Yorkshire pudding or 1/2 dinner roll and 1 cup of vegetables per person.
I melt a knob of butter in a heavy skillet. A knob of butter is butter about the size of a whole walnut, or a heaped TBS. Once that is melted and is foaming hot, I drop in the chopped onion and the dinner roll which I have cubed. I just stir them around until the bread starts to crisp up and the onion is beginning to soften.
That's when I throw in the rest of the vegetables that I have prepared. I will cut the potato (s) into cubes, along with the parsnips, the carrots can be left the size they were when you cooked them, or if very large, also cubed.
I quartered the sprouts . . . mmmm . . . sprouts fried in butter, you can't go wrong!
A smattering of seasoning to taste . . . take it easy on the salt, and add as much pepper as you like. We like pepper, so probably use a fair bit of that.
I also like to add some herbs. Dried thyme, marjoram . . . sage, rosemary . . . they are all favourites, and go very well in things like this. You don't need a lot, just a touch . . .
You just cook and stir it all in the pan with the butter, onion and bread . . . until the veg starts to gild a bit . . . crisp in spots here and there . . .
You want it well heated through . . . but you don't want it over-cooked. I like to maintain a bit of the crispy crunch of the sprouts and carrots . . . it is a matter of taste I suppose!
I had leftover ham, which I just sliced and cooked in a bit of butter on the side . . . until golden edged. I also had some mashed swede that I heated up. Altogether this was deliciously satisfying!
Yield: variesAuthor: Marie Rayner
Post Christmas Hash
prep time: 10 minscook time: 20 minstotal time: 30 minsSomething tasty to do with your leftover holiday veg! Quantities vary according to how many people you are feeding. I even use up leftover dinner rolls or Yorkshire puddings in this.ingredients:
For each person you are feeding:1 leftover dinner roll, sliced, buttered and cubed(alternately you can use a leftover Yorkshire pudding, cubed)1 large mug full of leftover cooked vegetables, cubed or quartered(I used roast potatoes, Brussels sprouts, carrots, roast parsnipsand a bit of mashed swede/rutabaga)You will also need:1 knob buttersmall to medium onion, peeled and choppedsalt and black pepper to tastea sprinkling each of thyme, marjoram and sage
instructions:
Melt the knob of butter in a large heavy skillet.
Add the onion and the dinner roll (if using.) Cook, stirring
occasionally, until the onion has softened and the bread has crisped
up. Add the remaining vegetables. Sprinkle with seasoning, and herbs.
Cook, stirring occasionally until well heated through and crisped on the
edges. Taste and adjust seasoning as required. Serve hot. Note - I serve this with heated up sliced leftover roasted meats, and gravy, if desired.Created using The Recipes Generator
I think meals made with leftovers are my favorite kinds of meals. I am the Queen of using up leftovers! I took these photos with my new camera. Its a Canon. My very first Canon. The jury is still out at the moment on this. Bon Appetit!
