Gammon and Mushroom Hash

Cooking the Gammon Start by boiling the gammon joint in a large saucepan with enough water to cover it. Cook for about 1 hour or until the gammon is tender. Once cooked, remove the gammon from the water and set it aside to cool down. Once cooled, cut the gammon into small cubes.

Preparing the Ingredients While the gammon is cooling down, peel and chop the onion. Wash and slice the mushrooms. Peel and dice the potatoes into small cubes as well.

Sautéing the Onion and Mushrooms Heat a large skillet over medium heat and add a drizzle of olive oil. Cook the chopped onion until it becomes translucent, then add the sliced mushrooms. Sauté until the mushrooms are browned and tender.

Crispy Potatoes Add the diced potatoes to the skillet and continue cooking until they are golden and crispy. Season with salt and ground black pepper to taste.

Adding the Gammon Add the cubed gammon to the skillet and cook for a few minutes to heat it through.

Frying the Eggs In a separate non-stick pan, fry the eggs to your desired level of doneness.

Serve and Enjoy! Serve the gammon and mushroom hash onto plates and top each portion with a fried egg. Season with salt and pepper if desired.