4 potatoes, peeled and cubed
15ml (1tbsp) sunflower oil
1/2 onion, finely sliced
150g (5oz) leftover pork, cubed
tabasco sauce, to taste
Worcestershire sauce, to taste
4 eggs, poached
Great comfort food using bitesize pieces of pork, mashed potato and soft poached eggs. Best enjoyed on a lazy Sunday or popped on a tray to relax in front of the TV – perfect! This recipe is a mouthwatering leftovers idea from our roasted pork leg with thyme and garlic dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once.
Bring a medium pan of water to the boil and add the diced potatoes, boil for 10‑15 minutes or until tender. When cooked, drain through a colander and leave to cool. Meanwhile, heat the oil in large, non-stick frying pan and cook the onion until soft.
Turn the heat up and add the cooked potatoes and pork, stirring occasionally to achieve a crispy finish to the pork. Whilst it’s cooking, use the back of a fork to mash the potatoes down roughly so they mix with the pork. Add a dash each of tabasco and Worcestershire sauces to taste.
Bring a small pan of water to the boil. Swirl the boiling water using a spoon handle and carefully crack the eggs into the pan. Cook for 3‑4 minutes and then remove with a slotted spoon. Drain on kitchen paper. Divide the hash between 4 plates and top each with a poached egg.