De­li­cious ham in the pink

A favourite in warmer months, ham is a sim­ple and tasty in­gre­di­ent, ideal for a va­ri­ety of sup­per dishes

Landscape (UK) - - Contents -

Ham hock hash Serves 4

500g cooked ham joint, chopped into rough cubes 600g Char­lotte pota­toes, thickly sliced 1 tbsp plain flour black pep­per 15g but­ter 1 gar­lic clove, roughly chopped 6 spring onions, sliced juice of 1 le­mon cress to gar­nish fruit chut­ney, to serve Place the pota­toes in a large pan of cold wa­ter and bring to the boil. Sim­mer for 10 mins, then drain and re­fresh in cold wa­ter. Roughly crush the pota­toes to­gether with the back of a spoon. Add the flour and sea­son with pep­per, then mix thor­oughly. Heat a large fry­ing pan and add the but­ter. When the but­ter has melted, add the ham and gar­lic, and fry for 5 mins, un­til start­ing to brown. Add the onions and fry for a fur­ther 3 mins. Stir in the potato mix­ture and the le­mon juice. Fry for 2 mins un­til golden, then sprin­kle over the cress. Serve with chut­ney.

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