New potatoes with ham, cream and onions

A perfect dish to eat in front of the television on a cold winter's night

New potatoes with ham, cream and onions

Servings:	Serves 4
Calories per serving:	321
Ready in:	25 minutes
Prep. time:	5 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	Chef
First published:	25th October 2012

Best recipe review Love the sour cream 5/5 Perfect match, so farmyardy! Susie

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Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 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 tablespoons of sour cream

Method

1. 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.
2. 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

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