Ham hash recipe
 A quick one-pan hash using cooked ham, eggs and tinned potatoes. Any cooked potatoes can be substituted for the tinned ones, if you have any leftover boiled potatoes they are ideal. 2 x 540g tins whole new potatoes1 tbsp vegetable oil1 medium onion, chopped 1 pepper (any colour), deseeded and chopped into small chunks200g/7oz cooked ham cut into bite-size peices4 eggs (preferably free range)black pepper 2 x 540g tins whole new potatoes 1 tbsp vegetable oil 1 medium onion, chopped 1 pepper (any colour), deseeded and chopped into small chunks 200g/7oz cooked ham cut into bite-size peices 4 eggs (preferably free range) black pepper Method Drain the tinned potatoes and pat dry using with kitchen paper or a clean tea towel. Tip onto a board and cut into small chunks.Heat the oil in a large non-stick frying pan over a medium heat. Fry the potato pieces for around 6–8 minutes, or until they are beginning to brown in places, stirring regularly. Add the onion and peppers and gently fry until softened. Add a little extra oil if needed.Add the ham and cook for a further 2–3 minutes, stirring.Make four wells in the mixture and crack an egg into each. Cover the pan with a lid, or large piece of kitchen foil, and cook for around 5–7 minutes, over a low-medium heat or until the egg white is set but the yolk remains runny. Remove the lid and check the eggs every now and then. (Alternatively, for 3–4 minutes then finish under a hot grill for 5 minutes, or until the eggs are cooked to your liking.)Sprinkle with a little black pepper and serve. Drain the tinned potatoes and pat dry using with kitchen paper or a clean tea towel. Tip onto a board and cut into small chunks. Drain the tinned potatoes and pat dry using with kitchen paper or a clean tea towel. Tip onto a board and cut into small chunks. Heat the oil in a large non-stick frying pan over a medium heat. Fry the potato pieces for around 6–8 minutes, or until they are beginning to brown in places, stirring regularly. Add the onion and peppers and gently fry until softened. Add a little extra oil if needed. Heat the oil in a large non-stick frying pan over a medium heat. Fry the potato pieces for around 6–8 minutes, or until they are beginning to brown in places, stirring regularly. Add the onion and peppers and gently fry until softened. Add a little extra oil if needed. Add the ham and cook for a further 2–3 minutes, stirring. Add the ham and cook for a further 2–3 minutes, stirring. Make four wells in the mixture and crack an egg into each. Cover the pan with a lid, or large piece of kitchen foil, and cook for around 5–7 minutes, over a low-medium heat or until the egg white is set but the yolk remains runny. Remove the lid and check the eggs every now and then. (Alternatively, for 3–4 minutes then finish under a hot grill for 5 minutes, or until the eggs are cooked to your liking.) Make four wells in the mixture and crack an egg into each. Cover the pan with a lid, or large piece of kitchen foil, and cook for around 5–7 minutes, over a low-medium heat or until the egg white is set but the yolk remains runny. Remove the lid and check the eggs every now and then. (Alternatively, for 3–4 minutes then finish under a hot grill for 5 minutes, or until the eggs are cooked to your liking.) Sprinkle with a little black pepper and serve. Sprinkle with a little black pepper and serve. Recipe tips This recipe uses a gammon joint that has been cooked ready for use in multiple meals. Batch cooking in this way saves money while still ensuring there's plenty of variety in your meals. The other recipes are a pea and ham soup, a ham picnic pasta and a ham and vegetable bake. To cook the gammon, put a 1kg/2lb 4oz gammon joint in a large saucepan and bring to the boil in 2 litres/3½ pints water. Simmer for an hour. Remove the gammon and set aside to cool. Keep the cooking water to use as stock. In October 2023 this recipe was costed at an average of £4.38 when checking prices at three UK supermarkets (costed using a 200g tin of ham, but it's even cheaper if you batch cook a joint as Lorna suggests). This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.