• 1kg potato, unpeeled and cut into cubes
  • 25g butter
  • ½ Savoy cabbage, shredded
  • 1 onion, thinly sliced
  • 100ml low-sodium vegetable stock
  • 175g ham hock, shredded
  • baked beans and your favourite sauce, to serve


  • STEP 1

    Cook the potatoes in a large pan of salted water until tender, drain, then allow to steam dry for about 3 mins.

  • STEP 2

    Meanwhile, melt half the butter in a large non-stick frying pan, then throw in the cabbage and onion and fry for 2 mins. Add the stock and cook for 5 mins more until the veg is starting to soften. Stir in the ham and potatoes and push down in the pan to flatten slightly. Cook for 8 mins until the base is golden and crisp.

  • STEP 3

    Heat the grill. Dot the remaining butter on top of the hash, then flash under the grill until golden and crisp. Serve with baked beans and brown sauce or ketchup, if you like.


Salmon & spring onion hash for 4Cook potatoes as above. Cook 2 salmon fillets in the microwave on High for 3 mins, then flake into the potatoes with a small bunch chopped dill, 4 sliced spring onions and some seasoning. Transfer the hash to an ovenproof dish, then flash under the grill until golden. Serve with a dollop of crème fraîche.

Recipe from Good Food magazine, September 2011

Goes well with


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