Ham and cabbage hash recipe
A tasty hash makes a great brunch or lunch. What's more it's easy to make and you can use up leftover cooked ham and potatoes from your roast or Christmas feast.
See method- Serves 4
- 10mins to prepare, 10mins to cook
- 363 calories / serving
Ingredients
- 25g butter
- ½ savoy cabbage, shredded
- 200g frozen peas, defrosted
- 1 bunch spring onions, finely chopped
- 800g cooked leftover potatoes, mash, baked boiled will all work
- 50g cheddar cheese, grated
- 200g cooked ham, torn
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Shop ingredientsEach serving contains
- Energy
- 1525kJ 363.0kcal
- Fat
- 12g
- Saturates
- 7g
- Salt
- 1.9g
- Sugars
- 5g
of the Reference intake
Carbohydrate 39.5gProtein 20.1gFibre 8.0g
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- Heat the grill to medium heat. Melt the butter in a large frying pan, tip in the cabbage and stir fry for 2 mins until starting to wilt, add the peas and spring onionsand cook for a further min.
- Stir in thepotatoesand ham, squashing gently with the back of the spoon to form a broken down, but not mashed mix. Allow to cook for 2 mins, scatter over the cheese and flash under the grill for 5 mins or until the top is golden and bubbling. Serve immediately.
- See more Lunch recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
