Leftover roast lamb and kūmara hash
Ever wonder what to do with the leftover roast? Look no further, as we transform roast lamb and kūmara into something magical! With fresh herbs and leek, you’ll make a completely new meal to enjoy any day of the week.
Ingredients
Method
Ingredients
- Extra virgin olive oil
- ½ leek, finely sliced
- 2 cloves garlic, finely chopped
- 2 cups cooked lamb, lightly shredded
- 2 cups cooked kūmara, diced
- 1 ½ Tbsp Pams Balsamic Vinegar
- ½ cup fresh chopped herbs (we used parsley and mint)
Method
- Bring a large non-stick frying pan or skillet to medium heat, with a generous drizzle of olive oil.
- Sauté the leek and garlic for a few minutes until the leek has softened. Add the lamb and kūmara, and cook while stirring occasionally until lightly golden.
- Add the balsamic vinegar to the pan, then stir to combine. Season to taste with salt and pepper, then remove from the heat.
- Scatter the fresh herbs over the top, and gently fold through the hash. Serve while hot and enjoy.
Top tip: For some extra greenery, fold baby spinach through this tasty hash. Top with a fried or poached egg for a beautiful brunch or dinner any day of the week!