One pan Ham Hock & Kale Hash

One pan Ham Hock & Kale Hash
Prep in Prep in:
10 mins
Cook in Cook in:
20 mins
Serves Serves:
2-3
Per Serving %RI
KCAL 385 19%
Fat 14.6g 20%
Sat Fat 6.8g 34%
Sugar 5.8g 6%
Salt 2.4g 40%

Method

For this recipe, cook the potatoes in a pan of salted water. Allow to cool before cutting into cubes or quarters. Season well with salt and black pepper. Heat a large frying pan over a high heat. Slide the potatoes in, spread out and resist the urge to move them about until they’re nice and crispy.

When all sides have crisped up, remove from the pan, turn the temperature down and add the onion, garlic and rosemary and cook for 4 minutes until softened.

Add the kale, then cook for another 5 minutes before returning the potatoes to the pan, along with the ham hock. Turn the temperature up to high. When the pan is hot, add the sauce and cheese and toss to coat everything. As soon as the liquid has evaporated, turn the heat off and serve.

 Add a poached egg if desired.

Ingredients

400g Rooster potatoes, quartered or cubed

½ onion, chopped

1 garlic, chopped

1 twig rosemary, needles removed and finely chopped

80g kale, shredded (weight after stalks removed)

100g ham hock (or other cooked ham/bacon), shredded

50g Gruyère cheese, grated (or use an alternative cheese such as emmental)

poached egg (optional)

 For the sauce

1tbsp white wine vinegar

1tsp grainy mustard

1tsp Dijon mustard

400g Rooster potatoes, quartered or cubed ½ onion, chopped 1 garlic, chopped 1 twig rosemary, needles removed and finely chopped 80g kale, shredded (weight after stalks removed) 100g ham hock (or other cooked ham/bacon), shredded 50g Gruyère cheese, grated (or use an alternative cheese such as emmental) poached egg (optional)  For the sauce 1tbsp white wine vinegar 1tsp grainy mustard 1tsp Dijon mustard

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