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Ham hock and cabbage hash

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15m 30m 1-Piece of cake 517
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Added by Row on 15 October 2012 (0 descendants)

Description (Some HTML is OK)


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 (Some HTML is OK)

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.

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