I love hash in any form – normally beef is used, and corned beef at that. Here is a ham version that is both delicious and really easy to make. I use leftover roast potatoes, but any cooked potato will do.
- 4 tablespoons olive oil
- 1 onion, cut into 2cm chunks
- 2 large carrots, peeled, cooked and cut into small pieces
- 8 leftover or cooked roast potatoes, cut into small chunks
- ½ cauliflower, broken into florets, then cooked
- 10g chicken stock cube, crumbled
- 100ml water
- 200g cooked ham, cut into cooked 1cm cubes
- freshly ground black pepper
- 4 fried eggs, to serve
- 140g rocket (2 bags)
- 2 small eating apples, such as Cox’s
- 1 small red onion, finely sliced
- 2 tablespoons olive oil
- squeeze of lemon juice
- Heat the olive oil in a large, non-stick frying pan with a tight-fitting lid. Add the onion and cook for a few minutes to brown slightly.
- Add the carrots, potatoes and cauliflower to the pan, and continue to cook until they all take on a little colour.
- Next, add the crumbled stock cube, water, cubed ham and a generous dash of pepper, then bring to the boil. Stir well, cover with the lid and cook over a low heat for 20 minutes.
- When the vegetables are cooked, check the seasoning and adjust if necessary, then keep warm.
- For the salad, place the rocket in a large bowl, then grate the apples on a coarse grater, with the skin on. Add to the rocket and onion and mix well but lightly.
- Add the olive oil and lemon juice, and mix well again, but be careful not to crush the rocket.
- Serve the hash in deep bowls, each topped with a fried egg, with the salad separately.