You could use leftover gammon
Cook the potatoes in a large pan of salted water drain, then let them steam dry for about 3 mins.
Melt half the butter in a large frying pan.
Throw in the cabbage and onion and fry for a couple minutes
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.
Cook for 8 mins until the base is golden and crisp.
Heat the grill.
Dot the remaining butter on top of the hash, then flash under the grill until golden and crispy
Serve with baked beans and a runny egg
Servings 4