3 large potatoes (raw or leftover cooked ones)
2 tbsp rapeseed oil
1 medium red onion, diced
1 clove garlic, crushed
50g bacon lardons
100g button mushrooms, halved
125g cooked left-over turkey or ham
Flat leaf parsley
Salt and black pepper
1 If using raw potato, cut into large dice (leave the skin on if preferred) and microwave with 1 tbsp water for 6 - 7 minutes, or alternatively steam for 10 minutes. If using cooked potato just cut into cubes.
2 Fry the onion, garlic, bacon and mushrooms in the rapeseed oil for 3-4 minutes, add the potatoes and continue cooking until golden. Stir in the cooked turkey.
3 Either poach 3 - 4 eggs and serve over the hash or crack the eggs over the top of the hash and oven bake @ 180oC Fan / Gas 5 until set. Sprinkle with flat leaf parsley, salt and black pepper before serving.
Recipe courtesy of Seasonal Spuds