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)
