Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Ham and cabbage hash recipe

Ham and cabbage hash recipe

18 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

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

  1. 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.
  2. 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.

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus