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.

TOP TIP: I use freshly cooked vegetables in this recipe, but you can make hash with any leftover cooked vegetables, such as roast potatoes, plus some meat from the Sunday joint.

3 Heat the olive oil in a large frying pan. Add the onion and cook over a medium–high heat until translucent and starting to brown. Add whichever meat you are using and fry until crisp.

4 Add all the cooked vegetables to the pan and stir to coat with the oil. Add the thyme and season with salt and pepper. Fry over a high heat for 15-20 minutes, stirring every few minutes until crisp and browned.

5 Stir in the Worcestershire sauce, brown sauce or ketchup along with any leftover gravy. Then continue to cook until the sauces start to caramelise around the edges.

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