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
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.
Serve the hash in deep bowls, each topped with a fried egg