This is a perfect way to use up leftover mashed potatoes. Serve as the basis of a light meal or to accompany cold meats with your favourite pickle.

Ingredients

• 1 leek, trimmed
• 3 cups left over mashed potatoes
• 2 eggs, lightly beaten
• 2 tblsp chopped fresh oregano
• 2 tblsp chopped fresh parsley
• 1 tblsp chopped fresh thyme

Method

1. Slice the leek in half lengthwise and then wash well before slicing finely. Heat a knob of butter in a medium-sized frying pan and pan-fry the leek for 2-3 minutes, until tender but not wilted and still bright green.
2. In a bowl lightly mix together the mashed potato, eggs and herbs with the cooked leek and season well with salt and pepper.
3. Heat a further knob of butter in the pan and return the hash to the pan and spread out evenly with a spatula. Cook over a low-to-moderate heat until warmed through and golden brown underneath. Place under the grill until the top becomes golden. Serve cut into wedges with your favourite food such as crumbled feta, grilled prosciutto and rocket leaves.