Leftover Roast Beef & Potato Hash
Elizabeth's Kitchen Diary
Elizabeth's Kitchen Diary
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Ingredients

  • 7-11. I washed them and popped them into the freezer in an old ice cream tub for later use.
  • 550 grams cold, peeled, boiled potatoes, cut into 2 cm cubes
  • 350 grams cold roast beef or lamb, cut into 2 cm cubes
  • 6 tbsp sunflower oil
  • 2 tsp whole cumin seeds
  • 2 tsp whole black mustard seeds
  • 2 tbsp whole sesame seeds
  • 1/2 tsp cayenne pepper
  • good grinding of sea salt, to taste
  • 1 tbsp lemon juice
  • handful coriander leaves, to serve
  • natural yogurt, to serve (optional)

Instructions

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