Ham & Corn Hash with Tomatoes & Basil Aioli. This one-pan meal is a great way to make use of day-old bread and leftover ham. It tastes divine and is ready in a flash.
½ loaf day-old sourdough bread, crust removed, torn into 3-4cm pieces
¼ cup olive oil
500g ripe cocktail truss tomatoes, cut into 4 sections
2 corn cobs
½ cup good-quality aioli
½ cup packed basil leaves
1 tsp lemon juice
1 onion, halved, thinly sliced
½ bunch kale or cavolo nero, thick stems removed, roughly chopped
400g leg ham, roughly torn or chopped into chunky pieces
Preheat oven to 200ºC. Line 2 large baking trays with baking paper. Place bread on one tray. Drizzle with one tablespoon of oil. Toss gently, season.
Place tomatoes on the other tray; drizzle with a little more oil. Season. Bake bread and tomatoes for 15-20 minutes or until tomatoes are starting to split and bread is golden.
Cook corn in boiling water for 10 minutes. Drain. When cooled, slice kernels from cobs.
To make basil aioli, in a food processor, process aioli, basil and lemon juice until very smooth and green.
Heat remaining oil in a large frying pan over medium heat. Fry onion until tender.
Place kale in a large bowl; add boiling water. Stand for 1 minute then drain well. Add to onion. Increase heat to high; add ham and corn. Cook, stirring, until mixture is hot and lightly browned. Toss through half the bread.
Serve ham and corn hash sprinkled with remaining bread, drizzled with aioli and topped with tomatoes.