Ideal For Your Christmas Leftovers: Gammon & Roast Potato Hash Browns

• Preparation time: 10 minutes + cooling and chilling
• Cooking time: 20 minutes
• Total time: 30 + cooling and chilling
• Serves: 2

WHAT YOU’LL NEED

• 300g cooked roast potatoes
• 150g cooked gammon
• 2 tbsp flour
• 3 medium eggs
• 1½ tbsp goose fat (or vegetable oil)

WHAT YOU NEED TO DO

1. Cut the potatoes and gammon into small pieces (just under 1cm) and add to a bowl. Season, toss with the flour and mix in 1 beaten egg. Scrunch everything together and press firmly into 4 patties (about 8cm across and 2cm deep). Chill for at least 15 minutes, or for up to 12 hours.
2. Heat the goose fat (or oil) in a heavy-based, non-stick frying pan. Add the hash brown patties and cook on the lowest heat for 10 minutes, until a crust has formed. Flip over and repeat on the other side, until golden and piping hot in the centre. Remove from the pan and keep warm.
3. Return the pan to a high heat. Add the eggs to the fat in the pan. Fry for 1-2 minutes, spooning the excess fat over the yolks, until cooked to your liking. Season and serve on top of the hash browns. Delicious with wilted spinach and ketchup or brown sauce.

Recipe and image courtesy of Waitrose & Partners