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.
