We haven’t even reached Christmas day yet and I am already thinking about Boxing day. This is forward planning at it’s finest, and you guys are going to want to know about this recipe before you get busy with your Christmas plans.
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This recipe isn’t just a great way to use up leftovers, It is worth planning leftovers for. Such a beautiful, bright and colourful plate of seasonal food, which transforms dinner into brunch.
You can use any of your leftovers for this recipe, including any herbs, stuffing and even leftover meat. Just make sure its chopped up into small enough pieces so that it all gets heated through completely. Mmmmmm Yum! I’m excited for Boxing day already!
Clean Eating Boxing Day Hash
- Yield: 1 Servings
You can use any of your leftovers for this recipe, including any herbs, stuffing and even leftover meat. Just make sure its chopped up into small enough pieces so that it all gets heated through completely.
- 1/2 teaspoon Oil of choice I used coconut oil
- 6 leftover cooked Brussels Sprouts (with prosciutto and cranberries) chopped
- 4 leftover cooked Roast Potatoes diced
- 2-4 leftover cooked Roasted Parsnips diced
- 1 pinch Salt and Pepper
- 1 Egg
- 1 teaspoon Freshly Chopped Parsley to serve
- Place the oil into a non stick frying pan and heat over a medium/low heat.
- Add the diced sprouts, potatoes and parsnips and season with salt and pepper. Cook for 3-5 minutes until heated through, tossing the mixture occasionally.
- Poach or fry 1 egg to your own preference.
- Serve the hash with the egg on top and sprinkle with fresh parsley.