Potato and stuffing hash recipe
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
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Shop ingredientsEach serving contains
- Energy
- 965kJ 230.0kcal
- Fat
- 8g
- Saturates
- 1g
- Salt
- 0.8g
- Sugars
- 5g
of the Reference intake
Carbohydrate 35.5gProtein 3.1gFibre 3.4g
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Method
- 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.
- 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.
- Sprinkle with the cranberries and bake for 25 mins until golden. Serve immediately.
- See more Christmas leftovers
