Ham Hock and Cabbage Hash (adapted from Good Food Magazine September 2011)
1kg potatoes, unpeeled and cut into cubes
½ white cabbage, shredded
1 onion, thinly sliced
100ml vegetable stock
175g ham hock, shredded
Meanwhile, melt half the butter in a large frying pan, then throw in the cabbage and onion and fry for 2 mins. Add the stock and cook for 5 mins more until the veg is starting to soften. Stir in the ham and potatoes and push down in the pan to flatten slightly. Cook for 8 mins until the base is golden and crisp.
Heat the grill. Dot the remaining butter on top of the hash, then flash under the grill until golden and crisp. Serve with baked beans and brown sauce or ketchup.