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 free range eggs, lightly beaten; 2 flatbreads, wraps or large pittas, cut into 2cm pieces; 250 g 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 quick and easy hash gives new life to veg, roast meat and curry paste. Add soft herbs and nuts at the end, if you like.

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HealthyLow in saturated fatHigh protein2 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 free range eggs, lightly beaten
2 flatbreads, wraps or large pittas, cut into 2cm pieces
250g 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, with 1 tbsp oil. Once hot, add the ginger and curry leaves (if using) and fry for 1 minute. Add the onions and carrots or other vegetables, then stir fry for 5 minutes, adding the cabbage for the final 2 minutes. Add the soy sauce and stir, then transfer to a bowl.
Add ½ tbsp oil to the same pan over a high heat. Once smoking, add the eggs and scramble them, stirring, until cooked through (about 2 minutes). Set aside.
Wipe 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 you like, then serve.