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.
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 tummyrevolution.com