Love your leftovers
Dec 27, 2020
4 minutes
Ham hash
MAKES 10-12 PREP AND COOK TIME 25 MINUTES
4 medium (800g) russet potatoes, peeled
1 medium (150g) onion, grated or chopped finely
½ cup (75g) self-raising flour
2 eggs, beaten lightly
2 teaspoons fresh thyme or rosemary
1 cup finely shredded leg ham
1 cup (250ml) extra virgin olive oil for frying, or as needed
Grate the potatoes on the coarse side of a box grater. Immediately place into a large bowl of cold water as they will start to brown very quickly. Drain the grated potatoes through a strainer and rinse until water is clear. Drain well and squeeze dry in a clean tea towel.
You’re reading a preview, subscribe to read more.
Start your free 30 days