Make use of those Christmas Day sprouts with with easy to make dish
Serves 4
Ingredients
800g potatoes, peeled and diced
2 medium-sized leeks, trimmed and thinly sliced
25g butter
400g leftover cooked Brussels sprouts, sliced
Salt and freshly ground black pepper
1 tbsp olive oil
Method
Bring a pan of lightly salted water to the boil and cook the potatoes for 10 minutes. Add the sliced leeks to the pan and continue cooking for another 5 minutes. Drain thoroughly, then roughly mash with the butter, leftover sprouts and seasoning.
Heat the olive oil in a large frying pan and fry the mixture over a medium heat for 10 minutes, stirring frequently.
Serve hot as an accompaniment to cooked meat or with a poached egg as a light meal.
