LEFT OVER HASH

Feeds: 2

Prep Time: 5 minutes

Cook Time: 15 minutes

Left Over Hash

This is one in a long list of recipes for those who hate waste. Whether you can remember rationing or not, food waste is naughty. The UK is miles ahead of America on this front. The climate here means composting is ideal without trust funding pests, and having to shop more frequently [I can only carry so much back from Tesco] means using up everything is both economical and a time saver. I’m always on the lookout for more recipes like this. Migas is another one involving eggs…but here’s one that goes well with eggs…sausages…beans on toast…everything…

One of my most comforting things to eat is a stupidly large salad. Ingredients vary, but the mainstays are:

Lettuce [Botavia, rocket, romaine…any firm[ish] leaf will do]

Red onion

Tinned tuna

Tomatoes [sometimes]

Olive oil and Balsamic vinegar [Sherry vinegar works nicely as well]

Basically I’ll sit in front of the TV with my salad and bottle of wine and just munch all night. Invariably, I won’t finish everything, and the dregs of the salad get put back in the fridge and look all soggy and wilted the next morning. These dregs make the basis for the Left Over Hash.

Dregs of salad, oil and vinegar included

2 Tbs olive oil for frying

3 x medium potatoes, peeled and grated

Anything else that needs eating

1. Use a cheese grater to shred the potatoes. Do it on the biggest setting as the potatoes are raw and might be full of water.

2. Add all your ingredients to the bowl with the salad dregs using common sense on how much of the liquid [oil and vinegar] to keep. You won’t be using a binding agent so too much liquid and it will be impossible to keep together in the pan.

3. Heat the olive oil in a frying pan over a medium-high flame. Ball together some of the hash mix and brown each side. It will want to fall apart so be gentle with it.

4. Cook for 15 minutes, alternating sides.

This really is lovely. And every time you make it a different flavour pops out at you. I’ve used pine nuts, chorizo, mint leaves, shallots, garlic, salami, parma ham, falafal, humous, cabbage, bacon…anything you like really.