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4 Serves
71 Mins
Peel and dice the boiling potatoes into small, uniform cubes. Finely chop the onion and dice the leftover roast meat into pieces similar in size to the potatoes.
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JamaicanVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
35 µg / 400 µgCalcium
44 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
102 mg / 1,250 mgPotassium
470 mg / 4,700 mgSodium
397 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Heat the cooking oil in a large skillet over medium-high heat. Add the diced potatoes and cook, stirring occasionally, until they are golden brown and tender, about 20 minutes.
Add the diced onion and the leftover meat to the skillet. Continue to cook, stirring frequently, until the onions are translucent and the meat is heated through and slightly crispy.
Season the hash generously with salt and pepper to taste. Serve hot, ideally topped with a fried egg.
13
g26
g25
g
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South African