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40 mins
Gammon Hash Recipe

Gammon Hash

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Tasty and filling, Gammon Hash is much appreciated by adults and children alike. Sunday breakfasts are a favorite activity around here. More like a brunch, they are usually somewhat more elaborate and filling that what we eat for breakfast during the week. Gammon hash is a perfect side dish for fried eggs; easy to cook and a great way to start the day.

      Preparation Time: 10 Minutes

      Cooking Time: 30 Minutes

Ingredients for Gammon Hash

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
4 medium
potatoes
2 medium
onions
1 tablespoon
butter
1 lb
gammon (hind leg of pork after curing by dry-salting)
4
eggs
3 tablespoons
oil or duck fat

 

How to Cook Gammon Hash

  1. Peel the potatoes and cut them into cubes of about ½" (1cm). Allow them to soak in warm water for a few minutes to remove any excess starch, then cook them in boiling, salted water for about 5 minutes. Drain in a colander or sieve (strainer) and leave them to dry a little while preparing the other ingredients.
  2. Remove any fat from the gammon and cut the gammon into cubes of about ½" (1cm). Peel the onions, chop them then fry them in the butter over a gentle heat for 5-6 minutes. Add the gammon to the pan and cook for a further 5-6 minutes, turning regularly.
  3. Remove the gammon and onions from the pan, add oil to the pan and increase to a moderate heat. Fry the potato pieces for 7-8 minutes, turning regularly to make sure they are cooked on all sides. When cooked, put the gammon and onion back in the pan, mix well with the potatoes and allow to cook gently for a few more minutes so that the flavours blend together. Meanwhile, separate the egg whites from the egg yokes and dispose of the whites, keeping the yokes in one half of the shell.
  4. Serve the hash onto warmed plates and make a small indent in the middle. Keeping the yokes intact, carefully tip an egg yolk into each indent. The heat of the hash will quickly cook the yoke. Serve immediately with Fried Bacon and/or Fried Sausages.

 
Graham GRAHAM'S HOT TIP:
If you have any left over potatoes that have not been mashed, you can use these (cubed) and fry them for just a few minutes over a high heat, to brown them.
 
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Reviews of Gammon Hash

Rating 4 out of 5 - Many cooks will make this recipe again November 16 2014
Delicious! I made this with some ham left over from the weekend. My fiance couldn't thank me enough! He started to leave the kitchen, then turned around to thank me again. I'll definitely be making this one of my regulars.
(3 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again March 29 2014
My family makes a version of this called "Farmer's Breakfast". Same ingredients but you add eggs (yolk and whites mixed together in a bowl first) into the hash in the last few minutes for an all-in-one dish.
(7 reviews)
 

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