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  • The Australian Women's Weekly

    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.

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