Mark Hix recipe: A fridge clear-out brunch hash

Serves 4

Mark's fridge clear-out brunch hash (Jason Lowe)

When was the last time you took everything out of your fridge, assessed it and thought, I might have a couple of extra meals here? Well, most of you will have some potatoes in your fridge and a few onions or sad wilting spring onions lurking at the back.

There could also be a bag of spinach that hasn't seen a drop of water since you bought it. You might have herbs that also haven't had any water and a head of cabbage or cauliflower that isn't looking great. There's probably some sliced packaged ham in there, too. All of this can still be used for a great tasting dish, rather than being discarded.

4 medium baking potatoes
A selection of vegetables as mentioned above, chopped into small pieces and cooked
A couple or so slices of ham – if you have it – chopped
Vegetable or corn oil for frying
Flour for dusting
4 eggs

Preheat the oven to 200C/gas mark 6. Bake the potatoes for about an hour or until soft, then remove from the oven and leave to cool. Once cool, halve them and scoop out the flesh into a bowl and keep the skins – they can be saved for the next dish.

Mash up the potato a little, mix with the cooked vegetables and ham (optional), and season to taste. Mould into 4 flat patties and leave in the fridge until required.

Next, dust the patties with flour, heat some of the vegetable oil in a non-stick frying pan and cook them for 4-5 minutes on each side until nicely browned. Meanwhile, lightly fry the eggs and serve the hashes with the egg on top.