Ham Hock Hash

PennyAuthorPenny
00DifficultyBeginner

You could use leftover gammon

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Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 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

1

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

2

Melt half the butter in a large frying pan.

3

Throw 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.

5

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

6

Heat the grill.

7

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

8

Serve with baked beans and a runny egg

Category

Ingredients

 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

Directions

1

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

2

Melt half the butter in a large frying pan.

3

Throw 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.

5

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

6

Heat the grill.

7

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

8

Serve with baked beans and a runny egg

Ham Hock Hash