Ham Hock Hash

PennyBy Penny    

April 7, 2015

You could use leftover gammon

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 4 servings


1kg potatoes peeled and cubed

25g butter

½ Savoy cabbage, shredded

1 onion, thinly sliced

100ml lvegetable stock

175g ham hock, shredded

baked beans and A fried egg to serve


1Cook the potatoes in a large pan of salted water drain, then let them steam dry for about 3 mins.

2Melt half the butter in a large frying pan.

3Throw in the cabbage and onion and fry for a couple minutes

4 Add the stock and cook for 5 mins more until the veg is starting to soften. Stir in the ham and potatoes and push down in the pan to flatten slightly.

5Cook for 8 mins until the base is golden and crisp.

6Heat the grill.

7Dot the remaining butter on top of the hash, then flash under the grill until golden and crispy

8Serve with baked beans and a runny egg