Root veg hash with ham
- December 2016
- Serves 4
- Hands-on time 30 min
This simple, rustic-style meal is a great way to use up leftover ham and any root vegetables you might have lying around.
- Gluten-free recipes
- 18g (7.3g saturated)
- 36.4g (11.8g sugars)
- 300g parsnips, chopped into 1cm cubes
- 300g carrots, chopped into 1cm cubes
- 400g maris piper potatoes, chopped into 1cm cubes
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 4 fresh rosemary sprigs, leaves finely chopped
- 4 fresh thyme sprigs, leaves picked and roughly chopped
- 100g cheddar, coarsely grated
- 180g leftover ham, thickly sliced
- Fresh, shop-bought parsley sauce (optional)
- Put the parsnips, carrots and potatoes in a large pan of salted water and cook for 6-7 minutes until just tender. Drain and set aside to cool for a few minutes.
- Meanwhile, heat the oil in a large heavy-based frying pan and fry the onion for 5-6 minutes over a medium-high heat until slightly softened. Add the garlic and cook for another minute until slightly softened. Add the garlic and cook for another minute, then add the parsnips, carrots, potatoes and herbs and fry for 15 minutes more, stirring occasionally and mashing a little with the back of a wooden spoon. Season well, add the cheese and stir until warm and melted. Spoon onto plates, top with thick slices of ham and serve with a warmed parsley sauce, if you like.
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