About this recipe:The question of what to do with leftover roast beef has never been answered more deliciously or healthfully: pan-fry chunks of the Sunday roast with golden sweetcorn and nuggets of potato and carrot for a filling, family-pleasing supper.
450g (1lb) small new potatoes, cut into 5mm (¼in) dice
2 carrots, quartered lengthways and thinly sliced
5 tsp olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
200g (7oz) frozen sweetcorn kernels
pepper to taste
175g (6oz) roast beef, cut into 1cm (½in) dice
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:30min › Ready in:40min
Cook the potatoes in a saucepan of boiling water for about 6 minutes or until almost tender. Add the carrots and cook for a further 2 minutes. Drain.
Coat a large nonstick frying pan with cooking spray or a teaspoon of olive oil. Add 3 teaspoons of the oil and heat over medium-low heat. Add the onion and garlic, and cook, stirring frequently, for about 7 minutes or until the onion is golden brown.
Increase the heat to medium-high. Add the remaining 2 teaspoons of oil. Add the potatoes and carrots, sweetcorn and pepper, and cook, stirring occasionally, for about 10 minutes or until the mixture starts to form a crust on the base.
Stir in the beef and press down on the mixture to make a firm cake. Cook for a further 5 minutes or until the base has a good browned crust. Serve hot.
Some more ideas
*Use sweet potatoes instead of new potatoes. *Replace the roast beef with cooked chicken or turkey breast meat. *Serve the hash with a salad of mixed greens and slivered red onions.
Eating potatoes with their skin on is good for your heart. This is because the skin provides more heart-healthy nutrients, including potassium, B vitamins, and plenty of cholesterol-lowering fibre.