One Pan Ham Hock and Kale Hash

Per Serving

RI%

KCAL

385

19%

Fat

14.6g

20%

Sat Fat

6.8g

34%

Sugar

5.8g

Salt

2.4g

40%

Prep in:

10 mins.

Cook in:

20 mins.

Serves:

2-3

Cost per Serving

Potato Type

Ingredients

400g salad potatoes (such as Charlotte), or Maris Pipers, peeled and cubed
1 teaspoon oil
1 small onion, peeled and chopped
1 garlic, peeled and chopped
1 sprig fresh rosemary leaves, finely chopped
80g kale, shredded (weight after stalks removed)
100g ham hock (or other cooked ham/bacon), shredded
50g medium cheese, grated (such as Gruyére or Emmental)
Poached eggs (optional)

For the sauce:
1 tablespoon white wine vinegar
1 teaspoon wholegrain mustard
1 teaspoon Dijon mustard

Method:

Cook the potatoes in boiling salted water for 15-20 minutes, drain and allow to cool before cutting in half (if using Charlotte potatoes).
Season well with salt and pepper. Heat the oil a large non-stick 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, reduce the heat and add the onion, garlic and rosemary and cook for 4 minutes until softened.
Add the kale, and cook for 5 minutes. Return the potatoes to the pan, along with the ham hock. Increase the heat under the pan.
Add the sauce ingredients and the cheese and toss together As soon as the liquid has evaporated, turn the heat off and serve. Add poached eggs if desired.

Find more recipes like this one Autumn, Lunch & Dinner, Mains, Meal Occasions, Meat Lovers, Party Favourites, Pork, Quick Recipes, Seasonal Recipes, Spring, Under 400 Calories, Winter

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