Turkey and sprout hash This dish is a delicious way to use up two festive favourites – turkey and brussel sprouts! You can also add in any left over parsnips or carrots, as well as cabbage. Ingredients (Serves 4) 3 tbsp oil 1 onion, sliced 500g (1 lb) leftover roast potatoes, chopped 300g (11 oz) leftover cooked sprouts, chopped 250g (9 oz) leftover roast turkey, chopped 4 medium eggs, poached Method Heat 1 tbsp oil in a large frying pan and fry the onion for 4-5 minutes until browned. Mash the potatoes roughly in a large bowl. Mix onions into the potato with the sprouts and turkey, season to taste and mix well with a spoon. Heat the remaining oil and press the hash into the frying pan and fry 3-4 minutes. Turn the hash over, (don’t worry if it breaks up) and fry for a further 2-3 minutes until golden. Serve topped with a poached egg. Cook’s tips Try making 1 large hash by frying everything up in a large frying pan. Use up leftover roast potatoes and vegetables. Leftover boiled potatoes and cabbage also work. Add chopped bacon and herbs for extra flavour. Omit the turkey and add extra vegetables for a vegetarian option and omit the turkey and eggs for vegans. Recipe provided by Love Food, Hate Waste.