Spring veg and ham hash
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Toby Scott
Spring veg and ham hash
This hearty hash makes a quick and easy midweek meal that comes in at under 400 calories
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
378Kcal
Fat
17gr
Saturates
7gr
Carbs
31gr
Sugars
7gr
Fibre
8gr
Protein
22gr
Salt
1gr
Esther Clark
Esther is a food writer and stylist based in London. Prior to becoming a writer, she worked as a chef on a farm in rural Tuscany before eating her way around the rest of Italy. At home she doodles little food illustrations and loves to eat crispy roast chicken, sandwiches stuffed with pickles and scoops of creamy pistachio gelato.
See more of Esther Clark’s recipes
Esther Clark
Esther is a food writer and stylist based in London. Prior to becoming a writer, she worked as a chef on a farm in rural Tuscany before eating her way around the rest of Italy. At home she doodles little food illustrations and loves to eat crispy roast chicken, sandwiches stuffed with pickles and scoops of creamy pistachio gelato.
See more of Esther Clark’s recipes
Ingredients
- 2 x 385g packs of prepared baby potatoes with seasoned butter
- ½ tbsp olive oil
- 1 bunch of spring onions, trimmed and sliced
- 250g frozen peas
- ½ x 110g pack pulled ham hock
- 3 tbsp half fat crème fraîche
- 2 tsp wholegrain mustard, plus more to serve
- 3 tbsp chopped parsley
- 4 medium eggs
Step by step
-
Pierce the 2 packets of potatoes and cook on high in the microwave for 7 1⁄2 minutes. Remove from the microwave and allow to cool slightly, then cut into 2cm chunks.TipTry using leftover cooked new potatoes, or cook from raw until just tender.
- Place a large frying pan or shallow casserole over a medium-high heat. Add the oil to the pan, then add the potatoes. Fry until crisp and golden, moving them around the pan regularly. This should take about 5 minutes. Add the spring onions and cook for another couple of minutes.
- Mix in the peas, ham hock, crème fraîche and mustard, along with most of the parsley, and cook for a further 2 minutes; season. Make 4 slight indents in the hash and crack an egg into each. Put a lid on the pan (use foil or a baking tray if your pan doesn’t have a lid). Cook for 5 to 7 minutes, or until the egg whites are set but the yolks are still runny. Scatter over the remaining parsley; serve with more mustard, if you like.
