Friday, November 22, 2013

Recipe: Ham and Savoy Cabbage Hash

I love potato hashes, they are so comforting and yummy. There is the traditional "corned beef hash", which is delicious and very cheap to make, but I think a hash can be made out of anything, just so long as you have potatoes, onions and garlic! I have some issues trying to brown my hashes in my kitchen- the best way to make it all crispy is if you have a good massive deep frying pan- which unfortunately I do not own. So, If I can be bothered (cause it's quite nice non-crisped too!), I cook it all up in a big saucepan, then pour the mix into a roasting dish lined with greaseproof paper, and chuck under the grill until browned.

Ham and Savoy Cabbage Hash (serves 2 as a main, 4 as a side dish)
800g potatoes, peeled and diced
400g diced savoy cabbage (about half a medium cabbage)
50ml extra virgin olive oil
1 red onion, diced
2 garlic cloves, chopped
1 tbsp fresh thyme
¼ tsp hot chilli powder
1 tsp celery salt
½ tsp cumin
½ tsp Worcestershire sauce
160g diced honey roast ham
Salt and pepper to taste
Fresh chopped parsley for garnish 

1. Boil the potatoes in salted water for 10 minutes, drain and set aside. Boil the savoy cabbage in salted water for 5 minutes, drain and set aside.
2. In a large pan (or if you have it, a large deep frying pan) fry the red onion, garlic and thyme in the olive oil for 5 minutes. Add all of the other ingredients and cook on a high heat for 5 minutes, stirring often.
3. If you wish to brown the hash, pour into a baking dish and put under the grill until golden. If not, season to taste, and serve with plenty of fresh parsley on top!  

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