This recipe was created for Little Diggers potatoes – with wonderful flavour and a firm, waxy texture they are great for boiling, steaming and roasting all summer long. This hash uses leftover Christmas ham and is great served with hollandaise sauce and poached eggs.
Ingredients
| 8 | Little Diggers potatoes, pre-cooked, chopped (Main) |
| 1 piece | Ham on the bone, cut into chunks, about 1-2 cups (Main) |
| ¼ | Savoy cabbages, shredded (Main) |
| 2 | Garlic cloves, crushed |
| 3 | Shallots, finely chopped, or use 1 onion |
| 1 Tbsp | Duck fat, or olive oil |
| 1 | Spring onion, finely chopped |
| ½ | Lemons, zest and juice |
| 1 handful | Chopped chives, or use chervil |
| 1 handful | Smoked cheddar, grated, optional |
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Directions
- Gently fry 1-2 crushed garlic cloves, the finely chopped shallots (or onion) and the shredded cabbage in the duck fat or olive oil until soft. Add chopped potatoes and ham, and continue to cook until everything starts to colour and "hash up". Add finely chopped spring onion, the lemon zest and juice and the chopped chives or chervil and toss together well. Season with sea salt flakes and freshly ground black pepper.
- At this stage you can portion out and serve hot, or add to a baking dish, top with a little grated smoked cheddar and bake until crispy. Serve with poached eggs and hollandaise sauce.
