Potato and stuffing hash recipe

Name: Potato and stuffing hash
Yield: Serves 6
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

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

Shop your ingredients

Tesco All Rounder Potatoes 2Kg
Aldi Price Match
500g cooked roast potatoes
£1.32
£0.66/kg
Tesco Sage & Onion Stuffing Mix 170G
Aldi Price Match
175g leftover stuffing (or ½ x 130g pack, cooked), crumbled into bite-sized chunks
£0.45
£2.65/kg
Tesco Fresh Cut Rosemary 20G
Aldi Price Match
1 rosemary sprig, leaves picked and roughly chopped
£0.50
£25.00/kg
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
2 tbsp fresh flat-leaf parsley, roughly chopped
£0.50
£16.67/kg
Tesco Garlic 4 Pack
Aldi Price Match
2 garlic cloves, crushed
£0.87
£0.22/each
Tesco Olive Oil 250Ml
2 tbsp olive oil
£3.10
£12.40/litre
Tesco Cranberries 100G
30g dried cranberries
£2.00
£20.00/kg

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.