Hash

So you've cooked the big turkey, you've fed the masses, you've sent everyone away with a turkey party favour... you're feeling pretty good about yourself! You think to yourself 'I've pulled it off again', when suddenly it hits you, 'what am I going to do with all these leftover veggies?!' Unlike turkey, boiled veggies aren't easy to pawn off on relatives. And as usual, you've overestimated, paranoid you wouldn't have enough to go around. God forbid you not have an endless supply of veggies on hand.

In any case, there's no need to panic! Boiled vegetables make excellent leftovers. They're ideal for cold plates, and are amazing in Hash! In fact, whenever I'm making a cooked dinner involving boiled veggies and salt meat, I like to throw on a bit extra, explicitly for hash!



Ingredients:

• Carrots
• Potatoes
• Turnip
• Cabbage
• Parsnip
• Salt meat 

Note: You can use any root veggies you've boiled for your meal, adjusting amounts of each veggie to your preference. 


Instructions

1) Roughly mash all of your ingredients together in a bowl, while also stripping up as much of the salt meat as you can. 

2) Next throw everything into the pan in a bit of oil or butter and fry on medium to high heat. You want to ensure you're warming it through completely without burning it, so don't put the heat too high.

 3) Fry until your hash starts to develop a slight crust, as shown below. You should also notice that it has darkened in colour slightly.

Once you've hit this stage you're golden. If you have leftover turkey, dressing and gravy, heat all of that up as well and serve it alongside, but not too much now, the hash is the star of this dish. I should also mention, this makes a great vegetarian dish as well... just leave the salt meat out of course.