Added by
Description (Some HTML is OK)
Ingredients
Makes 4 servings
- 1kg potatoes, unpeeled and cut into cubes
- 25g butter
- ½ savoy cabbage, shredded
- 1 onion, thinly sliced
- 100ml vegetable stock
- 175g ham hock or pulled pork, shredded
Preparation
1. Cook the potatoes in a large pan of salted water until tender. Drain, then allow to steam dry for about 3 minutes.
2. Melt half the butter in a large frying pan and then throw in the cabbage and onion and fry for 2 minutes.
3. Add the stock and cook for 5 minutes more until the veg is starting to soften.
4. Stir in the ham and potatoes and push down in the pan to flatten slightly. Cook for 8 minutes until the base is golden and crisp.
5. Heat the grill. Dot the remaining butter on top of the has, then flash under the grill until golden and crisp.
Blogged at
Optional. Fill in if you've blogged this recipe elsewhere and would like to link to it.
(the name of your blog, not the recipe)
(the web address of the actual recipe)
Photos by 
Comments
Back to top