CHRISTMAS DINNER HASH BROWNS

Well, I hope you’ve all had a lovely Christmas with lots of delicious Christmas food. I absolutely love Christmas food and I do tend to eat more of everything at Christmas. I think it’s that one time a year when we tend to eat lots and mix a whole lot of different foods over one or two day. Sometimes it can be a bit much for sensitive tummies like mine but I’ve leaned to avoid or eat less of certain foods such as Yorkshire pudding, stuffing and Brussel sprouts as I now know these will give me digestive problems. Well, Brussel sprouts are quite easy to avoid as I’m not a fan of them 🙂 I think it’s one of those things that you either love or hate. We have both lovers and haters of Brussel sprouts in our family so they’re always on the Christmas table for those who like and can stomach them. I tend to have lots of other tummy friendly vegetable such as broccoli, carrots and green beans. I also make my own Herbed kale and spinach balls which I have instead of ordinary stuffing. I actually think they taste better so no loss there.

If you have any great tummy friendly Christmas food substitutes, please feel free to send me an email. I love hearing what other do and use/eat.

If you’re anything like us you end up with a lot of leftovers from your Christmas dinner, which is ideal for making these lovely, tummy friendly hash browns. You can use meat, roast potatoes and vegetable leftovers when making this quick and easy meal. Combine it with a fried egg and you have a great brunch.
It’s a great way of using up all your leftovers and it’s a new tasty meal.

Serves 4, Prep & Cook time 20 min, 

INGREDIENTS

• 6-8 leftover boiled or roast potatoes
• 200g leftover vegetables (choose tummy friendly vegetables such as carrots, broccoli, parsnip, swede)
• 150g leftover roasted meat (turkey, ham, beef or lamb), shredded
• 1 sprig rosemary, finely chopped
• 1 tbsp finely chopped chives (optional)
• 1-2 tsp mustard
• 1 tbsp gluten free flour
• 1 large egg, lightly whisked
• 1 tbsp sunflower oil
• Salt and pepper
  
  Serve with a fried egg

INSTRUCTIONS

1. In a bowl, roughly mash the cold potatoes with a fork and dice the leftover vegetables you would like to use
2. Mix in the leftover meat, mustard, rosemary, chives, egg and season with salt and pepper
3. Heat a large frying pan on a medium to high heat and add some of the sunflower oil. Shape the mixture into messy patties and add to the frying pan. Cook on one side for a few minutes, then flip them over and cook for a few minutes on the other side. Don’t worry if they break slightly. They don’t need to be perfect
4. Serve with a fried egg, some extra chopped chives and freshly ground pepper