Recipe: Christmas dinner hash browns

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There are bound to be some leftovers from your Christmas dinner – ideal for making these lovely, tummy friendly hash browns. You can use meat, roast potatoes and vegetable leftovers when making this quick and easy meal, and combine it with a fried egg and you have a great brunch, plus you can keep that Christmas spirit going long after the last present has been opened.

Plus as a bonus, this recipe is perfect for a low-FODMAP diet which is known to help those with digestive issues. With 5 million people in the UK suffering from IBS, chances are that your stomach will thank you for taking things easy.

Christmas dinner hash browns

Christmas dinner hash browns

Serves 4 | Calories will depend on what you’ve got leftover


6-8 leftover boiled or roast potatoes

200g leftover vegetables (carrots, broccoli, parsnips and swede all work well)

150g leftover roasted meat (turkey, ham, beef or lamb are all fine), shredded

1 sprig rosemary, finely chopped

1 tbsp finely chopped chives (optional)

1-2 tsp mustard

1 tbsp gluten-free flour

1 large egg, lightly whisked

1 tbsp sunflower oil

Salt and pepper

Serve with a fried egg


1. In a bowl, roughly mash the cold potatoes with a fork and dice the leftover vegetables.

2. Mix in the leftover meat, mustard, rosemary, chives, egg and season with salt and pepper

3. Heat a large frying pan on a medium to high heat and add some of the sunflower oil. Shape the mixture into messy patties and add to the frying pan. Cook on one side for a few minutes, then flip them over and cook for a few minutes on the other side. Don’t worry if they break slightly, they don’t need to be perfect

4. Serve with a fried egg, some extra chopped chives and freshly ground pepper

Thank you to Sara Chadwick for this recipe, taken from her book Tummy Revolution 21: The Art of Taming Your Tummy. To find out more visit


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