Using leftovers are a great way to reduce food waste and make a tasty meal at the same time!
Makes approximately 2-3 servings
Preparation time is approximately 5 minutes
Cooking time is approximately 10 minutes
Ingredients
2 tablespoons of olive oil
2 medium potatoes, scrubbed and chopped into 1-2cm cubes
Cooked leftover vegetables (these can include cabbage, peppers, carrots or tinned sweetcorn, and peas)
1 cup / 100g shredded cooked chicken
1 teaspoon of dried mixed herbs
2- 3 large eggs (optional)
1/2 teaspoon smoked paprika (optional)
Salt and pepper
How to Make LEFTOVER Chicken HASH
1. Cook the potatoes in hot water for half the time it usually takes, and then drain.
2. In a large heavy pan, heat the oil over medium-high heat.
3. Add the potatoes and a pinch of salt.
4. Fry the potatoes for approximately 5 minutes until lightly browned, stirring occasionally.
5. Add the shredded cooked chicken, mixed herbs, paprika (if using) and leftover vegetables.
6. Continue to cook until potatoes are crispy but tender on the inside, approximately 5 minutes.
7. Remove the hash mixture to a plate and crack two eggs into the pan. There should be enough oil in the pan to cook the eggs, but if your pan is dry, add another drizzle of oil.
8. Fry the eggs as desired and serve immediately.
HINTS & TIPS
Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.
'Lighten up' adding in extra vegetables such as spinach, frozen peas or green beans will help you meet your 5 a day.
Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.