We can’t think of a better way to polish up leftovers from a roast than this quick and simple hash. Think Bubble and Squeak crossed with a burger. Delicious!

Preparation time: 10 Minutes. Cooking time: 20 Minutes.

Ingredients (Serves 4)

750g mixed vegetables e.g. roast potatoes, parsnips, carrots, cabbage, sprouts etc.

4 dollops* mayonnaise

150g cooked chicken

1 egg

1 tablespoon oil

1 dollop is a level tablespoon of mayo


  1. Chop the vegetables together with the leftover chicken.
  2. Mix the mayonnaise and egg together, then use to bind together the vegetables and chicken.
  3. Heat the oil in a non-stick pan, fill with mixture, level off with a spoon.
  4. Fry over a moderate heat for 5 minutes. Then cook the top by placing the pan under a hot grill until golden brown, then pour out onto a serving dish.
  5. Great served with a side salad.