Elliott Grover's leftover turkey hash
This recipe can use any leftover meat from Christmas, but I've found it works best with turkey leg or ham. My sous chef Adam and I used to make this Christmas hash recipe at Le Caprice years ago as a brunch for the team, with the leftover from the roast. It was always a hit. For the duck egg, I like to use a good quality Braddock white, just because I reckon they're simply the best. Rich, decadent, and the yolk is as bright as the sun. Still, you can also use a good quality egg — I like to get mine from Clarence court. The recipe below is for the hash, but make sure your timings line-up. When frying, you want to get a golden colour, and for the egg to be crispy, so facotr in around 4-5 minutes on each side. Don’t worry if it gets slightly over-roasted as this is all the flavour!
