Barbecued Breakfast Hash with Ham and Eggs (gf)

A great pre- or post-party fry-up, this recipe aims to use up leftover cooked veg, so feel free to add any that you have.

1 tablespoon butter

½ small savoy cabbage, shredded

1 leek, trimmed, diced

600 grams cooked new potatoes

1 clove garlic, chopped

SERVES 4

1 teaspoon whole grain mustard

salt and cracked pepper 5 tablespoons olive oil 4 large eggs, size 7

4 slices ham off the bone or 8 slices of bacon

Heat the butter over a low heat on a barbecue hotplate or in a cast iron pan. Add the cabbage and leek and fry until golden and soft. Remove from the heat and place in a large bowl. Crush the cooked potatoes in your hands and add to the cabbage and leek. Add the garlic and mustard and mix to combine. Season with salt and pepper.

Heat 2 tablespoons of the olive oil over a medium-high heat on a barbecue hotplate or in a cast iron pan. Using your hands, press the potato mixture into 4 patties. Place on the hotplate and flatten using your hand or the back of a spatula. Fry for 3-4 minutes, or until golden and crisp. Using two spatulas, carefully flip the hash over. Fry for 3-4 minutes, or until golden.

Meanwhile, heat the remaining 3 tablespoons of olive oil and fry the eggs and ham until cooked to your liking. Serve each hash patty topped with a fried egg and ham. Season with salt and cracked pepper.