Leftover roast hash

Serves:

Cook Time:

Notes

Drizzle vegetable oil/light olive oil
6ish leftover roast potatoes, diced
250g leftover veg (Brussels sprouts, cabbage, carrots, peas, broccoli - whatever you have)
100g leftover roast meat or halloumi to make it veggie
2 handfuls cherry tomatoes
1/2 tsp. cumin seeds
1/2 tsp. chilli flakes
1 clove garlic, crushed
2cm ginger, finely chopped
2 eggs

Heat a drizzle of oil in a large frying pan over a high heat and add the potatoes and leftover veg. Stir-fry for 3 minutes until starting to colour and crisp.
Turn the heat down to medium and add the leftover meat, tomatoes, cumin seeds, chilli flakes, ginger and garlic. Stir fry for a few more minutes until the tomatoes have softened and the meat is warmed through.
Just before the hash is ready, fry the eggs to your liking in a separate frying pan.
Serve the hash with a fried egg on top.