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Potato & Ham Hash with Rocket & Apple Salad

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  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 15-20 mins
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Potato & Ham Hash with Rocket & Apple Salad


  • 4 tbsp olive oil
  • 1 medium onion, peeled and chopped into 2cm chunks
  • 2 large carrots, peeled, cooked and cut into 1/2cm pieces
  • 8 left over or cooked roast potatoes, cut into small chunks
  • 1Ž2 medium cauliflower, broken into small florets
  • 1 x 10g chicken stock cube
  • pepper
  • 300g cooked 3cm roughly cubed cooked ham
  • 4 medium eggs
  • 140g rocket (2 bags)
  • 2 small Cox apples
  • 2 tbsp olive oil
  • squeeze of lemonsalt
  • pepper

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  • Heat the olive oil in a large non stick frying pan.
  • Add the onions and cook for a few minutes to brown slightly.
  • Next add the carrots, potatoes, cauliflower and continue to cook until they all take 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 and cook over a low heat covered with a tight fitting lid, for 20 minutes.
  • When the vegetables are cooked, check the seasoning, adjust if needed, add a little butter, swirl and keep warm.
  • Place the rocket, into a large bowl, then grate the apple on a course grater, skin on.
  • Add the 2 tbsp olive oil and lemon juice, and mix well again, but do not crush the rocket.
  • Serve the hash in deep bowls and top with a fried egg.
  • Serve with the salad separately.