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

Cook the potatoes in boiled salted water and allow to cool before halving. 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 salad potatoes (such as Charlotte), halved or Maris Pipers 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 medium cheese, grated (such as Gruyere or emmental)

poached egg (optional)

 For the sauce

1tbsp white wine vinegar

1tsp grainy mustard

1tsp Dijon mustard

400g salad potatoes (such as Charlotte), halved or Maris Pipers 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 medium cheese, grated (such as Gruyere or emmental) poached egg (optional)  For the sauce 1tbsp white wine vinegar 1tsp grainy mustard 1tsp Dijon mustard

You may also like

Grilled Salmon and Potato Rainbow Salad

Grilled Salmon and Potato Rainbow Salad

Grilled Salmon and Potato Rainbow Salad

At just over 600kcal, ‘Bowl in One’ is a delicious combination of salmon spiced with turmeric, fresh potatoes for a fibre and potassium boost, and a generous helping of a mix of vegetables to provide three and a half portions of the recommended ‘5 A DAY’. Incorporating ingredients from all food groups, the dish provides nutrients important for eye, heart and digestive health.

  • Prep in: 10 mins
  • Cook in: 25 mins
Alex Mackay’s midweek jerk roast chicken & spicy King Edward chips recipe

Alex Mackay’s Midweek Jerk Roast Chicken & Spicy King Edward Chips

"This is simply yummy, as spicy as you fancy with the King Edwards catching a lovely lick of the chicken's roasting juices as they get to know each other in the oven."

  • Prep in: 10 mins
  • Cook in: 25 mins
Poached salmon & potato salad with crème fraiche

Poached Salmon & Potato Salad with Crème Fraiche

Look at this Poached salmon & potato salad with creme fraiche. It is a great healthy recipe. It is a good source of Omega-3 fats and high in fibre!

  • Prep in: 20 mins
  • Cook in: 20 mins
Boxing day soup recipe

Healthy Potato and Vegetable Soup

This soup is a great way to use up any leftover vegetables from a roast dinner and can be frozen to save for another day too.  Hob and microwave versions.

  • Prep in: 5 mins
  • Cook in: 15 mins