Ingredients
- Leftover cooked potatoes
- Leftover cooked bacon and/or sausage cut into chunks
- This recipe works perfectly with frozen meat. Check what you have in your freezer and defrost meat thoroughly before cooking.
- 100g leftover cooked vegetables
- 1 onion, red or white
- Use up what you have. Spring onions, leeks or shallots work well too.
- 1 tablespoon of oil, olive oil is best but any cooking oil is fine
- 3 or 4 eggs
- 3 tbsp of milk
- 50g grated cheese
- Salt and pepper to taste
Preperation Time
20 mins
Cook Time
1 hrs and 10 mins
Method
STEP 1
Remember to defrost your meat. Defrost in the fridge and use within 24 hours, or in a microwave on ‘defrost’ directly before use.
STEP 2
Break the eggs into a bowl and beat together with the milk, salt and pepper.
STEP 3
Heat the oil in a deep non-stick frying pan over a medium heat and add the onions. Fry them until they’re golden brown and softened a bit. If you are also using meat, add this to the pan now and fry for a few minutes.
STEP 4
Chop the leftover potatoes and put them into the pan (stirring all the time) and then add the cooked vegetables.
STEP 5
Add the egg mixture to the pan, then sprinkle the grated cheese on top.
STEP 6
Lower the heat and cover the pan with a lid. Cook for about 12 minutes (until the egg has set) then cut it into wedges and serve while it’s hot!
