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.
- 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.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.