Leek and Bacon Hash
You know the day after the huge Christmas dinner you had with family and friends, when you open the fridge and survey the leftovers and wonder as it’s past breakfast and not quite lunch what on earth you can rustle up to feed the hungry hoards who never want to look at turkey or chocolate again? Well why not give this a whirl
½ a leek sliced (you could use leftover brussel sprouts )
6-8 rashers of smoked bacon cut into cubes (use scissors, so much easier)
Handful of sliced almonds
10-12 left over roast potatoes or boil some to par boil stage as you would prepping hem for roasting and squish them slightly with the potato masher
In a large skillet or frying pan heat about a tablespoon of veg oil, you don’t need much as bacon is quite fatty.
Toss in the bacon and leeks, and keep things moving around the pan, as the bacon starts to cook add the potatoes. Now these will stick to the pan, but this adds to the flavour as long as you keep them moving and do not let them burn.
Everything should be cooked in about 15 mins, but check the centre of spuds hot before serving, just before removing from pan add the sliced almonds
I like mine with brown sauce but you could always jazz it up with a splash of Tabasco or sweet chilli sauce.