Gluten free Boxing Day hash recipe
This gluten free Boxing Day hash recipe is a great way to use up any Christmas dinner leftovers. Makes enough for two small portions or one large portion.
Servings: 2 people
Ingredients
- 300 g cooked roast potatoes (chopped into approx 2-inch pieces)
- 5 cooked pigs in blankets (sliced in half)
- 30 g raw Brussels sprouts sliced thinly
- 2-3 slices of brie
- knob butter
- 1-2 tsp cranberry sauce (optional)
- 2 large eggs
Instructions
- Preheat the oven to 180'C. Add the knob of butter to an ovenproof skillet and melt on a medium heat. Once melted, add the Brussels sprouts and fry for 2-3 minutes.
- Next add the chopped potatoes and pigs in blankets, stir and fry for a further 2-3 minutes until they start to crisp up.
- Make two wells in the mixture (I used the back of a ladle) and crack an egg into each. Chop the brie into chunks, scatter over the top of the skillet and then place the whole thing in the hot oven for 8-10 minutes until the egg whites are just cooked.
- Remove from the oven, season with salt and pepper and some mixed herbs if desired, and then add some dollops of cranberry sauce before tucking in!
Nutrition
Serving: 1portion | Calories: 646kcal | Carbohydrates: 45g | Protein: 24g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 258mg | Sodium: 1313mg | Fiber: 4g | Sugar: 5g
