Ham hock & cabbage hash

• potato↗1kg kg

  unpeeled and cut into cubes

• butter↗25g g
• ½ Savoy cabbage

  shredded

• onion↗1

  thinly sliced

• low-sodium vegetable stock↗100ml ml
• ham↗175g g

  hock, shredded

• baked beans

  and your favourite sauce, to serve

Step-by-step instructions

1. 1

   Cook the potatoes in a large pan of salted water until tender, drain, then allow to steam dry for about 3 mins.

2. 2

   Meanwhile, melt half the butter in a large non-stick frying pan, then throw in the cabbage and onion and fry for 2 mins. Add the stock and cook for 5 mins more until the veg is starting to soften. Stir in the ham and potatoes and push down in the pan to flatten slightly. Cook for 8 mins until the base is golden and crisp.

3. 3

   Heat the grill. Dot the remaining butter on top of the hash, then flash under the grill until golden and crisp. Serve with baked beans and brown sauce or ketchup, if you like.