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This recipe is fantastic way to use up any leftovers you might have after a Sunday roast. For this recipe I used some leftover roast pork belly, but don’t be afraid to experiment with other meats. Chicken, lamb or even rare roast beef would work great with this.

I left the crackling on my roast pork which gave the finished hash a lovely crunchy texture, which worked great with that soft, salty, juicy pork. Now to me, no hash is complete without a brace of eggs sitting on top so I used some golden yolked free range eggs, fried them in a little butter to give a nice crisp white, and soft buttery yolk. Perfect.

To make my roast pork hash you will need:
►About 200g roast pork belly
►400g of potatoes peeled and cut into chunks
►1 medium onion
►150g sweetcorn
►1/2 tbsp thyme
►1 tsp smoked paprika (add more if you like)
►Good dash of Worcestershire sauce (About 2 tsp)
►2 tbsp fresh parsley
►Pepper & salt if you need it
►2 Fried eggs to finish (optional)

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