SERVES 4-6 PREP 5 mins COOK 10 mins EASY V 3 tbsp olive oil
10 small pickled onions, cut in half 1/2 tsp cayenne a few thyme sprigs, leaves picked 500g leftover or defrosted frozen cooked roast potatoes
1 Heat 1 tbsp oil in a large frying pan over a medium heat, add the pickled onions and fry for 3-4 mins until they get nicely caramelised. Add the cayenne and thyme leaves, then tip the roasties into the pan along with another 1 tbsp oil. Use the back of a wooden spoon to squash each one slightly. Leave alone for 3-4 mins to fry and get extra crisp on one side, then give them a good toss.
2 Add the remaining oil, toss and fry again for extra crispiness. Don’t worry if they fall apart a little, the scuffed bits will get extra crisp. Season to taste and serve warm with the ham and sides.
GOOD TO KNOW gluten free
PER SERVING (6) 194 kcals • fat 10g • saturates 5g • carbs 22g • sugars 1g • fibre 2g • protein 2g • salt 0.1g