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Servings 4
Calories 786 kcal
Prep Time20 mins
Cook Time15 mins
Total Time35 mins

Ingredients
 

  • 4 tbsp olive oil
  • 1 medium onion, peeled and chopped into 2cm chunks
  • 2 large carrots, peeled, cooked and cut into 1/2cm pieces
  • 8 leftover or cooked roast potatoes, cut into small chunks
  • ½ medium cauliflower, broken into small florets
  • 10 g chicken stock cube
  • pepper
  • 300 g cooked Jersey Royal or baby new potatoes, cut roughly into 3cm cubes
  • 4 medium free-range eggs
  • 140 g rocket
  • 2 small Cox apples
  • 2 tbsp olive oil
  • squeeze of lemon juice
  • salt and freshly ground black pepper

Instructions
 

  • Heat the olive oil in a large non stick frying pan.
  • Add the onions and cook for a few minutes to brown slightly.
  • Next add the carrots, potatoes, cauliflower and continue to cook until they all take a little colour.
  • Next, add the crumbled stock cube, water, cubed ham and a generous dash of pepper, then bring to the boil.
  • Stir well and cook over a low heat covered with a tight fitting lid, for 20 minutes.
  • When the vegetables are cooked, check the seasoning, adjust if needed, add a little butter, swirl and keep warm.
  • Place the rocket, into a large bowl, then grate the apple on a course grater, skin on.
  • Add the 2 tbsp olive oil and lemon juice, and mix well again, but do not crush the rocket.
  • Serve the hash in deep bowls and top with a fried egg.
  • Serve with the salad separately.
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Nutrition Facts
Potato & Ham Hash with Rocket & Apple Salad
Amount per Serving
Calories
786
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Cholesterol
 
219
mg
73
%
Sodium
 
1609
mg
70
%
Potassium
 
2652
mg
76
%
Carbohydrates
 
96
g
32
%
Fiber
 
15
g
63
%
Sugar
 
17
g
19
%
Protein
 
32
g
64
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Classic Main Courses, Fruit, Main Course, Potato
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