Ham Hock and Cabbage Hash

I've been making more hash! This one used up some cabbage that had been rolling around in the fridge for a while and some ham hock leftover from an earlier recipe. It was really good and the baked beans to go with it are a must. I also had brown sauce with it as a change from ketchup.

Ham Hock and Cabbage Hash (adapted from Good Food Magazine September 2011)
(Serves 5)

1kg potatoes, unpeeled and cut into cubes

25g butter

½ white cabbage, shredded

1 onion, thinly sliced

100ml vegetable stock

175g ham hock, shredded

 

Cook the potatoes in a large pan of water until tender, drain, then allow to steam dry for about 3 mins.

 

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.