Sri Lankan style leftovers hash

Name: Sri Lankan style leftovers hash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbsp Essential Vegetable Oil; 15 g piece ginger, finely grated (optional); 10 curry leaves (optional); 2 salad onions or 2 shallots or 1 onion, thinly sliced; 2 carrots or parsnips or 1 sweet potato, coarsely grated; ¼ Savoy, white or pointed cabbage, finely shredded; 1 tsp soy sauce, plus extra to serve (optional); 2 eggs, lightly beaten; 2 flatbreads, wraps or large pittas, cut into 2cm pieces; 250 leftover cooked lamb (or chicken or beef), shredded (optional); 190 g jar Cooks’ Ingredients Sri Lankan Curry Paste

Inspired by Sri Lankan street food favourite kothu roti, this hash gives new life to veg, roast meat and curry paste. Add soft herbs and nuts at the end, if you have them.

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Low in saturated fat2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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2 tbsp Essential Vegetable Oil
15g piece ginger, finely grated (optional)
10 curry leaves (optional)
2 salad onions or 2 shallots or 1 onion, thinly sliced
2 carrots or parsnips or 1 sweet potato, coarsely grated
¼ Savoy, white or pointed cabbage, finely shredded
1 tsp soy sauce, plus extra to serve (optional)
2 eggs, lightly beaten
2 flatbreads, wraps or large pittas, cut into 2cm pieces
250 leftover cooked lamb (or chicken or beef), shredded (optional)
½ x 190g jar Cooks’ Ingredients Sri Lankan Curry Paste

Put a large nonstick frying pan or wok over a medium heat, then add 1 tbsp oil and the ginger. Once hot, add the curry leaves and fry for 1 minute. Add the onions and carrots (or other veg). Stir fry for 5 minutes, adding the cabbage for the final 2 minutes. Add the soy sauce, then transfer to a bowl.
Meanwhile, add ½ tbsp oil to the same pan over a high heat. When it starts to smoke, add the eggs and scramble, stirring until cooked through (about 2 minutes). Set aside.
Wipe out the pan and return to the heat with the remaining oil. When hot, add the bread and stir fry for about 5 minutes, until dry and fluffy.
Add the cooked meat (if using), the veg and egg, then stir through the curry paste. Stir fry for 2-3 minutes until piping hot throughout and the cabbage is tender. Season with more soy sauce, if needed, to serve.