Ham hock hash

A favourite in warmer months, ham is a simple and tasty ingredient, ideal for a variety of supper dishes

Serves 4

500g cooked ham joint, chopped into rough cubes

600g Charlotte potatoes, thickly sliced

1 tbsp plain flour

black pepper

15g butter

1 garlic clove, roughly chopped

6 spring onions, sliced

juice of 1 lemon

cress to garnish

fruit chutney, to serve

Place the potatoes in a large pan of cold water and bring to the boil. Simmer for 10 mins, then drain and refresh in cold water. Roughly crush the potatoes together with the back of a spoon. Add the flour and season with pepper, then mix thoroughly.

Heat a large frying pan and add the butter. When the butter has melted, add the ham and garlic, and fry for 5 mins, until starting to brown. Add the onions and fry for a further
3 mins. Stir in the potato mixture and the lemon juice. Fry for 2 mins until golden, then sprinkle over the cress. Serve with chutney.

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