Ham and cabbage hash recipe

15 ratings Rate
  • Serves 4
  • 10mins to prepare, 10mins to cook
  • 363 calories / serving
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HE HAM&CABBAGEHASH

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.

  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.

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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.

  • 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
  • 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

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