Crushed new potatoes topped with shredded ham, spring onion and sour cream
Added by RSPCA_ThinkPig | Fri 10 Dec 2010 @ 15:38
This is a perfect dish to eat in front of the television on a cold winterís night. If you donít have spring onions, you could use leeks or even a few chopped pickled onions.
This is one of the RSPCA\'s Think Pig recipes. More at: http://bit.ly/rspcathinkpig
Preparation: 5 minutes
Cooking: 20 minutes
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 tsp olive oil
6 spring onions, sliced
4 tbsp sour cream
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.
Serve the potatoes topped with the ham and spring onions and spoon over the sour cream.
Don\'t forget to Think Pig: http://bit.ly/rspcathinkpig and find out more about the labels you should be looking for to help improve pig welfare.