Ingredients:
- 4tbls butter or left over goose fat drippings
- u00bd green or red pepper, finely chopped
- 2 medium potatoes, par-cooked and cubed
- 400g leftover ham, shredded or cubed
- u00bdtsp thyme, dried
- Olive oil, if needed
- Salt and pepper
- Cheddar cheese
- 1 small onion, finely chopped
- 3tbls leeks, sliced
Method:
Cooks Tip! If you have any leftover roast potatoes or Brussels sprouts, these are really good to be used up in the hash as well
- Melt the butter in a large frying pan. Add the onions, leeks and green pepper and sauté until soft.
- Add the diced potatoes, and ham and mix well. Season with salt and pepper, and cook until well browned and potatoes are cooked through, lifting and turning over often.
- Sprinkle with Cheese and thyme and allow the cheese to melt from the heat of the hash.
- Serve sprinkled with extra chopped parsley (optional)
Cooks Tip! If you have any leftover roast potatoes or Brussels sprouts, these are really good to be used up in the hash as well
