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Ham and cabbage hash recipe

24 ratings

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
Healthy

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

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
1525kj
363kcal 18%
Fat
12g 17%
Saturates
7g 33%
Sugars
5g 5%
Salt
1.9g 32%

of the reference intake
Carbohydrate 39.5g Protein 20.1g Fibre 8g

Method

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 onions and cook for a further min.
Stir in the potatoes and 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.