Serves 4

I've made various versions of this corned beef hash-style dish over the years. You can use leftover roast potatoes or start all over again with fresh ones. This is a great breakfast or brunch dish which uses up the last bits of turkey meat on the carcass before you turn it into a broth.

About 250-300g cooked turkey meat, chopped into rough 1cm pieces
2 medium onions, peeled, halved and roughly diced
100g duck or goose fat or dripping
350g potatoes, peeled, cooked and cut into 1cm chunks or quartered if they are small (or roast potatoes if they are not too dry)
Salt and pepper
1tbsp Worcestershire sauce
4tbsp breadcrumbs
Vegetable or corn oil for frying
4 free-range duck eggs

Melt about half of the dripping in a heavy-based saucepan and cook the onions gently with a lid on for about 5-6 minutes or until they are soft, stirring them occasionally.

Then remove the lid and turn up the heat to give them a little colour; next, transfer them to a mixing bowl with the turkey meat.

Heat some more of the dripping in a frying pan (non stick or cast-iron, preferably) until it is very hot and cook the potatoes a few at a time on a high heat until they are lightly coloured.

Then add them to the onions (if you are using roast potatoes you won't need to do this, you can just add them to the mixture as they are). Season the mixture and add Worcestershire sauce to taste.

Divide the mixture and mould into four flat cakes (which are roughly 8cm in diameter) with the help of a stainless steel mould or just by hand with a palette knife, then refrigerate for a couple of hours or overnight.

Press the breadcrumbs (you can use good-quality shop-bought breadcrumbs or homemade) into the cakes, then heat some oil in preferably a non-stick frying pan and cook for about 3-4 minutes on each side until they are golden and crisp. Keep them warm in the oven once they are cooked.

When all the hashes are cooked, fry 4 duck eggs, transfer the hashes to warm plates and slide a fried egg on to each hash.