200/300g of turkey or ham(or a combo of both) shredded or roughly chopped
Any fresh herbs roughly chopped that you may have left
1 large onion finely sliced into strips
A couple of tablespoons of cranberry jelly(optional & adjust to taste)
Butter and olive or rapeseed oil for frying
2 free range eggs per person
A couple of handfuls of stuffing heated and crumbled
Leftover gravy or any condiment or sauce you have knocking about in the fridge
METHOD:
1. If using leftovers, make sure that all of the leftover spuds and veggies are quickly decanted to a large tupper-ware after dinner with an airtight lid or foil. Use a few smaller ones or whatever you have
2. Heat a generous knob of butter with some oil and fry the onions until starting to brown in a large pan or skillet over a medium heat. Add a little salt to get them going quicker
3. Throw in your ham, spuds, sprouts, herbs and leftover veggies and slightly mash and break up with a wooden spoon
4. Allow everything to slightly crisp on the bottom and then move around and repeat until you have a hot slightly crispy ‘hash’, you don't want everything to turn to mush but no big lumps either. Stir in cranberry sauce and add a little more oil if needed when frying
5. Meanwhile bring 500ml of kettle hot water to the boil and add a dash of white wine vinegar, swirling around with a whisk to make a hollow in the centre
6. Carefully crack and drop your eggs into the centre and poach for 3 minutes for soft and runny or to your desired cooking
7. Heap the hash in even portions onto warmed plates creating lovely crispy, plump mounds in the centre of the plates
8. Carefully arrange your poachers on top and pour over a couple of tbsp. of warmed leftover gravy and your crumbled stuffing.
