Prep time: 15 minutes
Cooking time: 30 minutes
400g leftover roast potatoes
400g leftover veg: carrots, peas, parsnips etc
8 rashers smoked streaky bacon, diced
100g watercress, half roughly chopped
4 medium eggs
Extra virgin olive oil
Salt and pepper
Preheat oven to 180°C. In a non-stick frying pan, heat 1 tbsp of oil, then add the bacon and fry until the fat has browned nicely. Add in the leftover potatoes, vegetables and chopped watercress and mash everything together, continuing to fry for about 15 minutes or until the veg has begun to crisp. Add salt and pepper to taste
Line a baking tray with greaseproof paper. Remove the potato mix from the pan then shape into four flat rounds. Made an indentation in each one, big enough to contain a cracked egg, then use a fish slice to carefully transfer the rounds onto your baking tray.
Carefully crack the eggs onto the centre of the rounds, then place in the oven and bake for about 10 minutes. Serve with a sprinkling of sea salt and black pepper on top and some fresh watercress on the side.