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COOKED HAM
Level 1
Post-Easter Ham Hash
Serves 4
- a Marlene Samuels creation -
Easter Ham Hash draws out Spring flavors from the dried oregano, thyme or rubbed sage. The mini-bites of firm, skin-on potatoes – especially as they soak up your yolk – makes it fun to eat. Enjoy Easter Ham Hash for breakfast or as a quick and light weekday dinner served with a salad of mixed greens and crusty hot French bread or garlic bread. And yes, do include the eggs no matter what. It adds sunshine to the presentation.
2 Tbsp. olive oil
2 cups potatoes, unpeeled, well scrubbed and cut into very small cubes
1 onion, finely chopped
1 green pepper, cored and finely chopped
1 Tbsp. fresh parsley, finely chopped
1 Tbsp. dried herbs (oregano, thyme or rubbed sage)
2 cups cooked ham, finely cubed
Pepper to taste
4 eggs, sunny-side up
- In a large non-stick skillet, heat olive oil until hot but not smoking.
- Add potatoes and sauté for about 5 minutes until they begin to soften, tossing with a wooden spoon or spatula.
- Add onions and green pepper, mixing to coat and cook until they begin to soften.
- Add herbs and continue to sauté, about 2-3 minutes.
- Add ham, toss well to blend and turn heat to low.
- Cover with lid and continue to cook 5 more minutes or until potatoes cut easily with a fork.
- Taste and adjust seasoning. 8. Serve immediately with eggs on top.
Presentation tip: Garnish eggs with finely chopped chives.
