Sauerkraut and Bay Ham Hock Skillet Recipe by John Whaite
A skillet, also known as a hash, is an American dish of fried deliciousness. The name comes from the cast-iron pan in which it is made, but any frying pan does the trick. We reckon this ham skillet recipe is the perfect way to use up leftover Christmas ham!
– 50g unsalted butter
– 500g Maris Piper potatoes, cut into 1cm cubes
– 6 dried bay leaves
– 1 garlic clove, peeled and halved
– 1 tsp coarsely ground black pepper
– 1 onion, roughly chopped
– 250ml chicken stock
– 200g cooked ham, shredd
– 150g frozen peas, defrosted
– 2 tbsp sauerkraut
– Sea salt flakes
1. Put the butter into a large sauté or deep-sided frying pan and set over a medium heat. Once the butter has melted, add the potatoes, bay, garlic and pepper, and fry, tossing the pan every once in a while, until the potatoes are golden brown and cooked through – at least 20 minutes.
2. Once the potatoes are cooked, increase the heat to high, add the onion and then the stock.
3. Boil rapidly to evaporate the liquid.
4. When the stock has almost entirely evaporated, reduce the heat to medium, add the ham hock and peas and stir through. Fry until everything is a little crispy on the base.
5. Sprinkle over the sauerkraut and a pinch of salt and serve.
John Whaite won the third series of The Great British Bake Off. He studied at Le Cordon Bleu, though his love of food came from learning at his mother’s knee. He writes for the Telegraph and is resident chef on ITV’s Lorraine. He is the presenter of ITV food programme The Chopping Block, out in April 2016. He has also opened his own cooking school John Whaite’s Kitchen. Comfort is his third book.
With the concept of hygge emphasising the importance of enjoying the sensual, warming things in life, cosy cooking has taken on a new life. John’s new collection of enticing recipes will have you cooking up a comforting feast in the kitchen.