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Categories:Viewed: 43 - Published at: 8 years ago
Ingredients
- 3 tablespoons butter
- 2 onions thinly sliced
- 6 potatoes leftover roast, smashed
- 10 ounces roast pork leftover, chopped
- 1/2 cup prunes chopped
- 1/4 cup fresh parsley chopped
- 6 eggs fried
- applesauce
- baby spinach
Method
- Melt butter in a large skillet on medium heat. Saute onions 8-10 mins, until golden and tender.
- Add potatoes, pork, prunes and parsley; mix well. Press down firmly in pan. Cook over low heat 10-15 mins, until firm, crisp and golden on the underside.
- Invert hash onto a large plate. Cut into wedges. Top with fried eggs. Serve with baby spinach and applesauce.
