Ham Hash, Fried Egg, and Beans
Ingredients
- 2 large potatoes, cubed
- 10g butter
- ¼ cabbage, sliced
- 1 onion, thinly sliced
- 100ml vegetable stock
- 100g leftover ham, shredded
- 2 eggs
- ½ tin of beans
Methods
1. Parboil the potatoes in a large pan of boiling water, then drain.
2. Melt half the butter in a large frying pan. Add the cabbage and onion and fry for a couple of minutes.
3. Add the stock and cook for 5 more minutes, until the veg is starting to soften. Stir in the ham and potatoes and push down in the pan to flatten slightly.
4. Cook for 8 minutes until the base is golden and crisp.
5. Preheat the grill on high. Dot the remaining butter on top of the hash, then pop under the hot grill for a couple of minutes, until golden and crispy.
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