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Hash and eggs

This is a delicious way to use up leftovers from a Sunday roast. What makes the dish Nordic is the essential addition of pickled, sliced beetroot and fried eggs, giving it a satisfying sharpness as well as an instant sauce from the runny yolk.
From: Waitrose SERVES 4

25g unsalted butter
2 tbsp olive oil, plus extra for the eggs
500g boiled whole potatoes (firm, not soft), skin removed, cut into 1cm pieces
1 large onion, roughly chopped
75g bacon lardons
300g cooked meat (such as roast pork or beef), cut into 1 cm pieces
50g kale, finely sliced, tough stalks discarded
½ x 25g pack flat leaf parsley, roughly chopped
4 eggs
Worcestershire sauce, to serve
pickled beetroot, sliced, to serve
pickled cucumber, sliced, to serve

Preheat the oven to 140°C, gas mark 1. Heat the butter and 1 tbsp oil in a deep frying pan, add the potatoes and fry over a medium-high heat, turning carefully, until golden and crisp; set aside. Add another 1 tbsp oil to the pan and cook the onion and bacon for about 5-7 minutes, until golden, then add the cooked meat to heat through. Stir in the kale and once slightly wilted, carefully fold in the potatoes again – you want them to keep their shape and not turn to mush.

Season; add the chopped parsley, then transfer to the oven to keep warm while you cook the eggs.

Fry the eggs in a pan in a little more oil. Serve each portion topped with a fried egg and splash of Worcestershire sauce, with some sliced pickled beetroot and cucumber alongside.