Printable page New potatoes with ham, cream and onions
From Cookipedia
A perfect dish to eat in front of the television on a cold winter's night.
Ingredients
- 400g new potatoes, scrubbed
- 2 Cloves garlic, cut in half
- 2 bay leaves
- 250g cooked and shredded higher welfare ham which is labelled Freedom Food, outdoor reared, outdoor bred, free-range or organic
- 1 teaspoon olive oil
- 6 spring onions, sliced
- 4 tablespoon sour cream
Method
- Place the potatoes, halved if necessary, in a pan and cover with boiling water. Add the garlic and bay leaves. Cover with a lid and simmer gently for approximately 20 minutes or until just tender. Once cooked, drain immediately and discard the garlic and bay leaves. Return the potatoes to the pan and lightly crush with the back of a fork.
- Heat the oil in a frying pan and add the ham and spring onion, cook for a few minutes or until the ham and the spring onion are just warmed through.
Serving suggestions
Serve the potatoes topped with the ham and spring onions and spoon over the sour cream.
Variations
If you don't have spring onions, you could use leeks or even a few chopped pickled onions.
I used crème fraiche instead of sour cream as there was some spare. A very nice dish this.
Chef's notes
Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.
