Easter Roast Veg Hash with Herby Eggs
Easter weekend always seems to arrive with that mix of celebration and gentle pottering. There’s usually a roast dinner somewhere in the plans, and with it comes the familiar tray of leftover carrots, parsnips, potatoes and whatever greens were hanging around. This recipe turns those leftovers into something warm and comforting, the sort of dish that fits neatly between sowing sessions or after a morning checking on seedlings. It’s flexible, thrifty, and full of the early spring flavours that gardeners have to hand right now. The long weekend often means more time in the garden, but also more meals to think about. A roast veg hash bridges that gap nicely. It uses what’s already cooked, folds in a handful of fresh herbs from the garden, and becomes a proper meal once the eggs settle into the top. It’s relaxed cooking for a relaxed weekend, and it feels very much in tune with the season. Ingredients Leftover roasted veg: carrots, parsnips, potatoes, leeks, sprouts, cabbage A splash ...