Speedy Original Rooster Hash

METHOD

1. Heat oil in a shallow frying pan and warm over a medium heat.

2. Add the chopped onion and garlic to the frying pan and cook gently to soften.

3. Next, add your leftover potatoes along with a pinch of sea salt and ground black pepper. Cook for 4-5 minutes.

4. Place the cabbage in the pan and stir through. Cook for a further 3 minutes.

5. Add ham hock, or alternative cooked meat, to the pan and heat through until all ingredients are piping hot.

6. Meanwhile, heat a pan of water until it is simmering but not boiling. Gently crack the eggs into the pan, taking care to keep them seperate. Poach eggs for 3-6 minutes, depending on preference.

7. Serve hot hash immediately, each plate topped with a poached egg.

A speedy mid-week meal for using up delicious leftover potatoes!

What you will need