6 tablespoons unsalted butter, or vegetable oil
1/2 cup finely chopped onion
1 pound mashed potatoes, about 2 cups
1 cup leftover vegetables (cabbage, kale, peas, cooked swede, cooked carrots, and/or cooked Brussels sprouts), finely chopped
Bacon, leftover roast, bangers, and/or ham, chopped, optional
Salt, to taste
Freshly ground black pepper, to taste
Fried or poached eggs, for serving, optional
- Gather the ingredients.
- In a large frying pan, melt the butter over medium heat and make sure it doesn’t brown. Add the finely chopped onion and fry gently for about 3 minutes or until soft and translucent.
- Turn the heat up ever so slightly and add the mashed potato and all of the chopped-up leftover vegetables. Add the chopped meat if using. Fry for at least 10 minutes, turning everything over continuously in the melted butter to ensure that the potato and vegetables are thoroughly reheated. You are also aiming to brown (but not burn) the outside edges of the vegetables, so occasionally press the mixture into the pan to brown a little before turning.
- Finally, when the mixture is heated right through, give the vegetables one long final press onto the base of the pan with a spatula and leave to cook for 1 minute. Flip over and repeat. Season with salt and pepper.
- Serve with either a fried or poached egg on top. Enjoy.