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
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.