- 1 large onion, chopped
- 1 clove of garlic, chopped
- 4 slices unsmoked bacon, roughly chopped
- 6 – 8 leftover roast potatoes, cut into cubes
- 200g of leftover cooked veg (brussels sprouts, carrots, cabbage or kale)
- 75g smoked cheddar, grated
- 2 tbsp maple syrup (preferably dark syrup for its robust taste)
- 1 tbsp olive oil
- Salt and pepper, to season
- Pre heat the oven to 200°
- Heat the olive oil in an ovenproof skillet or pan on medium heat.
- Add the onions and allow to cook for a couple of minutes, before adding the garlic and bacon, stirring continuously.
- Fry for a couple of minutes allowing the edges of the bacon to start to crisp up, before adding the potatoes. Turn up the heat a little and cook for a couple more minutes.
- Add the cooked veg and maple syrup, season with salt and pepper and cook for a few more minutes.
- Add the grated cheese and mix through before removing from the heat.
- Make sure the hash is spread evenly across the base of the pan and bake in the oven for 8-10 minutes.
- Chef’s tip: Serve with a fried egg on top for a more substantial meal.
Tasty, versatile and with a subtle hint of sweetness, this leftover maple hash is the best way to use up vegetables and works for any meal of the day.
Find more Christmas recipes in our free ‘A Very Maple Christmas’ cookbook here.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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