Veg and bacon hash

SERVES FOUR

300g floury potatoes, such as Maris Pipers or King Edwards, unpeeled and diced

200g carrots, peeled and diced

200g celeriac, peeled and diced

200g cauliflower or broccoli florets,

roughly chopped

2tbsp olive oil

1 large onion, finely chopped

150g smoked bacon or chorizo or

cooked meat, diced

Leaves from 1 sprig of thyme

1tsp Worcestershire sauce

1tbsp brown sauce or ketchup

Leftover gravy (optional)

Salt and black pepper

OPTIONAL EXTRAS:

Fried eggs

Chopped parsley 1

Put potatoes, carrots and celeriac into a saucepan. Cover with water, bring to the boil and season with salt.

2

Cook for three minutes, then add cauliflower or broccoli. Continue to cook for another two minutes, then drain.

3

Heat the olive oil

TOP in a large frying

TIP: I use pan. Add the onion

shly cooked and cook over a

tables in this medium–high

but you can make heat until

ith any leftover translucent and

vegetables, such starting to

t potatoes, plus brown. Add

meat from the whichever meat

nday joint. you are using and fry until crisp.

4

Add all the cooked vegetables to the pan stir to coat with the oil. dd the thyme and season with salt pepper. Fry over a high heat for 0 minutes, stirring every few minutes l crisp and browned.

Stir in the Worcestershire sauce, brown sauce or ketchup along with leftover gravy. Then continue to cook l the sauces start to caramelise und the edges.

Serve on warm plates, top with fried eggs and scatter over some chopped sley, if using.