USE UP LEFT­OVER: ROAST POTA­TOES, ROAST PARSNIPS, GREENS, SAUSAGES WRAPPED IN BA­CON, HAM

BOX­ING DAY TOR­TILLA

EADT Suffolk - - Food -

In­gre­di­ents (makes 20 pieces)

650g mixed roast pota­toes and parsnips chopped into bite-sized pieces, large hand­ful cooked greens, 1 large onion finely diced, 4 slices ham, 6 cooked sausages chopped, 6 medium eggs, whisked, sea­son­ing, rape­seed oil for fry­ing

Method

Line a 20cm square tin and set the oven to 200C. Saute the onion in a lit­tle oil un­til very soft. Re­move from the heat and stir in the pota­toes and parsnips. Put half the mix­ture into the tin loosely, then layer over the greens, sausages and ham. Cover with the rest of potato mix. Sea­son the eggs with plenty of pep­per and a few pinches of salt, then pour them over the tin evenly. Press down all over gen­tly with a spoon then bake for 25 min­utes un­til golden. Serve with rel­ishes and chut­neys.

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