ham hash
While not quite as satisfying as a corned beef hash, this hash made with sweet potatoes and the extra ham off of a smoked ham hock comes close.
Servings:
4
Preparation Time:
15 minutes
Tools
- cutting board & knife
- small mixing bowl
- whisk
- heavy frying pan w/ lid
- spatula
Ingredients
- 1 T. light oil or butter
- 1 large sweet potato, peeled and chopped
- 1 large onion, peeled and chopped
- 1 large bell pepper, seeded and chopped
- 2 c. smoked ham, cubed
- 2 garlic cloves, peeled and minced
- 4 eggs, beaten
- 1/2 t. fresh ground black pepper
- 1/8 t. ground cayenne pepper
- kosher salt
Cooking Instructions
- Place pan over medium heat while you prepare all of the ingredients.
- Beat the eggs with the black and cayenne pepper in the small bowl and set aside.
- Add the oil to the pan. Let the oil heat for a minute and then turn the pan to coat the bottom.
- Add the potato and a pinch of salt to the pan and stir to coat. Cover and cook for two minutes.
- Turn the potatoes over, cover and cook for two minutes.
- Add the onion and a pinch of salt to the potato and stir to coat. Cover and cook for two minutes.
- Turn over, cover and cood for two minutes.
- Add the bell pepper and a pinch of salt, stir, cover and cook for two minutes.
- Turn the heat to medium-low, add the ham and garlic, stir, cover, and cook for two minutes.
- Pour the eggs over the hash and cover for one minute.
- Stir to break up the eggs and coat the hash and cook covered for another minute.
- Uncover and cook until the eggs are almost cooked through, then plate. The eggs will finish cooking by the time the plates are brought to the table.
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portlandpiper – Thu, 2007 – 09 – 20 19:06