1kg potatoes, boiled, mashed
2 tablespoons chili sauce
185g can tuna in spring water, drained
1 1/2 cups leftover vegetables, chopped
400g can cannellini beans, rinsed, drained
2 green onions, finely chopped
1/2 teaspoon dried mixed herbs
Instructions
Step 1 Place mashed potato into a large bowl and add all remaining ingredients. Mix well.
Step 2 Spray a large non-stick frying pan with olive oil and heat for a few minutes until hot. Add potato mixture to pan. Cover evenly and press down lightly. Cook over medium heat for 7–8 minutes.
Step 3 Turn hash over (the best way to do this is to slide it onto a plate, then flip over into pan). Cook for a further 4–5 minutes. Cut into wedges and serve with a green salad.
Recipe by:Sarah Swain
Styling:Trish Heagerty
Photography:André Martin
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