Ham And Potato Hash Food

EASY HAM AND POTATO HASH

Steps:

• Heat oil in large skillet over medium-high heat until sizzling.
• Add cubed potatoes and the last six ingredients to pan.
• Fry potatoes until golden brown and fork tender, stirring occasionally.
• Then add the butter and diced onion. Mix.
• When the onion has softened slightly, add the ham to the pan and mix again to combine.
• Once heated through sprinkle the cheese over hash.
• Serve when cheese has melted.

HAM & POTATO HASH WITH BAKED BEANS & HEALTHY 'FRIED' EGGS

Steps:

• Bring a large pan of salted water to the boil. Add the potatoes and boil for 5 mins until just tender. Drain well and leave in the colander to steam-dry.
• Meanwhile, spray an ovenproof pan with cooking spray. Add the leeks with a splash of water and fry until very soft and squishy. Add a few more sprays of the oil, tip in the potatoes along with the ham, and fry to crisp up a little. Heat oven to 200C/180C fan/gas 6.
• Stir in the mustard, 1 egg and a good amount of seasoning with a fork - break up some of the potatoes roughly as you do. Flatten down the mixture, spray the top with oil, and bake in the oven for 15-20 mins until the top is crisp.
• When the hash is nearly ready, heat 200ml water in a non-stick frying pan with a lid (or use a baking sheet as a lid). When it is steaming (but before it simmers), crack in the remaining 4 eggs and cover with a lid. Cook for 2-4 mins until the eggs are done to your liking. Meanwhile, heat the beans.
• Lift an egg onto each plate, add a big scoop of hash and spoon on some beans.

SWEET POTATO AND HAM HASH

Steps:

• In a large skillet, saute sweet potatoes in butter and oil until crisp-tender. Add the onion, red pepper, green onions and chili pepper. Saute 4-5 minutes longer or until tender. Add garlic; cook 1 minute longer. Stir in the ham, pepper and salt., With the back of a spoon, make four wells in the potato mixture; add an egg to each well. Sprinkle with cheese. Cover and cook for 4-5 minutes or until egg whites are completely set.

HASH BROWNS WITH HAM

Steps:

• In a 3-qt. slow cooker, combine the potatoes, ham, onion and 1 cup cheese. Combine soup and butter; pour over potato mixture. Cover and cook on low for 3-4 hours or until potatoes are tender., Stir in sour cream. Sprinkle with remaining cheese. Cover and cook for 15 minutes or until cheese is melted.

POTATO HASH

Steps:

• Heat oil in heavy skillet over high heat.
• Add bell pepper, onion and celery.
• Cook, stirring often, until soft, about 5 minutes.
• Add paprika, thyme, parsley, salt and pepper to taste.
• Stir in potato.
• Add broth; heat to boiling.
• Lower heat to simmer; partially cover pan.
• Cook, turning occasionally, until potato is tender, about 10 minutes.
• Keep warm until ready to serve.

EASY HAM HASH

Steps:

• In a large bowl, combine ham and onion. Shred potatoes and add to ham mixture. Stir in the butter, Parmesan cheese, mustard, Worcestershire sauce, horseradish and pepper. , Spoon into a greased 11x7-in. baking dish, pressing down firmly. Combine cheeses; sprinkle over top. Bake, uncovered, at 350° for 35-40 minutes or until bubbly and cheese is melted.

LEFTOVER HAM -N- POTATO CASSEROLE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 1 1/2-quart baking dish.
• Melt 3 tablespoons butter in a skillet over medium heat. Stir in the ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir potatoes into ham mixture; transfer to the prepared baking dish.
• Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth.
• Gradually whisk milk into flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes.
• Reduce heat to medium-low and stir Cheddar cheese into the white sauce until melted.
• Pour sauce over ham and potatoes.
• Sprinkle bread crumbs atop casserole.
• Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.

HAM AND SPINACH HASH WITH FRIED EGGS

Steps:

• Preheat a large nonstick skillet over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons, and 2 tablespoons of butter. While the pan is getting hot and the butter is melting, cut the potatoes in half and then thinly slice them, add to the hot skillet and season with salt, pepper, thyme and the crushed red pepper flakes. Cook, stirring every now and then, for about 10 minutes or, until potatoes have browned and are tender. Add the onion and the ham and continue to cook for 3 to 4 minutes
• Preheat another skillet over medium high heat with 2 tablespoons of butter. Once the butter has melted and the bubbles have subsided, crack extra-large eggs into the pan, season with salt and pepper and fry to desired doneness.
• While the eggs are frying, finish off the hash by adding the roughly chopped spinach and basil to the potatoes. (Defrosted frozen spinach and some pesto would be added in at the same point if using substitutions.) Toss to wilt and warm the spinach. Sprinkle the hash with tomatoes and cheese and remove from the heat. Transfer the ham and spinach hash to plates. Top each portion with a single fried egg or arrange the fried eggs evenly over the platter.

POTATO AND HAM HASH

Steps:

• Gather the ingredients.
• Melt the butter in a large skillet over medium heat.
• When the butter has melted and has stopped foaming, add the diced potatoes, onion, bell pepper, and ham. Mix well.
• Cook the hash until well browned, stirring and turning frequently. Season with salt and freshly ground black pepper, to taste, and add the crumbled dried thyme.

POTATO HASH

Steps:

• Add 3 cloves of smashed garlic, a few large pinches of salt and potatoes to a large pot and cover with cold water. Bring to a boil over high heat and cook until potatoes are just tender, about 10 minutes. Drain potatoes and discard the garlic. Transfer the potatoes to a sheet tray lined with a clean dish towel to dry slightly.
• Add enough oil to coat the bottom of a large skillet and heat over medium heat. Add the onion and cook, stirring, until just translucent, about 5 minutes. Add the crushed red pepper and the remaining 2 cloves garlic and cook, stirring, until soft and tender, about 3 minutes. Increase the heat to medium-high and add the cooked potatoes. Cook, stirring frequently, until the potatoes start to get crispy and golden brown on all sides, about 5 minutes. (If the potatoes get too dry, add the chicken stock.) Remove from the heat and stir in the chives.

HAM AND SWEET POTATO HASH

Steps:

• In a big bowl, combine the ham, sweet potatoes, onions, bell pepper, sage, salt, pepper, and cream; stir to blend.
• With your hands, form into a large cake.
• In a large skillet, melt half the butter over med-high heat; add the ham cake, and press down evenly with a spatula to form a compact oval cake.
• Decrease heat to medium and cook the hash about 5 minutes or until the underside is browned and crusty.
• Loosen the hash with the spatula and invert onto a plate.
• Add the remaining butter to the skillet and increase the heat slightly; slide the other side of the hash into the skillet, decrease heat to medium, and cook about 5 minutes or until the other side is browned and crusty.
• Transfer hash to a heated platter and keep warm.
• Break the eggs gently into 1 or 2 saucepans of boiling water, poach for 2 minutes, and transfer with a slotted spoon to a clean cloth to drain.
• Top hash with the poached eggs and sprinkle with minced parsley.

POTATO-HAM HASH

Steps:

• Heat oil in large nonstick skillet.
• Add potatoes and ham.
• Cover and cook over medium heat 5 minutes without turning.
• Stir mixture and cook 5 minutes longer, gently turning with a spatula occasionally, until potatoes are crisp.
• Remove from heat and sprinkle with cheese and some parsley, if desired.

COUNTRY HAM AND HOMINY HASH

Steps:

• Place the ham in a pot with the bay leaf and peppercorns. Cover with water and simmer for about 1 hour, until the ham is fork-tender (see Know-how, page 172). Add the potatoes and simmer for 10 minutes more, until the potatoes are just beginning to get tender. Strain the ham and potatoes from the pot, reserving about 1/4 cup of the liquid, removing and discarding the bay leaf, and set aside.
• Using two forks, shred the ham into bite-size pieces and place in a large bowl. Add the potatoes, hominy, and onion. Stir in the reserved cooking liquid and parsley and season to taste with salt and pepper. (Country ham is salty, so be sure to taste before adding any extra salt.)
• Heat the olive oil and butter in a large nonstick or cast-iron skillet over medium-high heat until hot. Add the ham-potato mixture and spread into a flat cake. Cover with a splatter screen or lid and cook until crispy, 4 to 5 minutes. Flip and re-form the cake. Cover and cook, adding a little more oil if needed, until crispy on the other side. Remove from the heat and cover.
• Fill a large skillet with water about 2 inches deep and bring to a boil. Add the vinegar and salt and reduce the heat to a simmer.
• Add the eggs one at a time and poach for 2 to 3 minutes, until the whites set and a thin, translucent film forms over the yolks (see Know-how, page 86). Use a slotted spoon to gently transfer the eggs to a paper towel-lined platter to drain.
• Divide the hash evenly between individual serving plates, place 1 or 2 eggs on top of each, and serve hot.
• For a more rustic interpretation of this dish, make a hole in the hash, crack the eggs in the hole, and cover to fry, rather than poach, to your liking. For a sweet-and-savory combination, substitute sweet potatoes for the russets, and for a crispy finish, scatter fried oysters on top. Or, make a cheesy variation by layering the hash mixture with Gruyère cheese in a skillet to form one large cake and sauté until brown and crispy. Slide the cake out of the skillet and cut into 4 to 6 wedges, then assemble the dish as for the main recipe.
• Hominy is the name for corn kernels that have been hulled to remove the bran and germ. Lye hominy is hulled by soaking the corn kernels in a weak lye solution-a very traditional, centuries-old Native American method-and pearl hominy is hulled mechanically. It is then dried and either ground to make our beloved hominy grits or boiled whole to make what New Orleansians call "big hominy." You can buy hominy canned, meaning precooked, or dried, in which case it will need to be presoaked and boiled in the same manner as dried beans.

HAM HASH WITH SWEET POTATOES & THYME

Steps:

• Heat 2 Tbs. oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and ham as directed above. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and ham; cook, stirring often, until golden brown, 7 to 8 minutes. Meanwhile, dice potatoes and toss with remaining oil. Transfer ham mixture to a bowl and reserve.
• Add potatoes to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, dried thyme, fresh parsley and 2 Tbs. of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)
• Return reserved ham mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.

FRIED HAM & POTATO HASH

Steps:

• Cut the potatoes in half, cook in a saucepan of simmering water until not quite done and still firm, about 10 minutes; Rinse in cold water to stop cooking, then drain; dice to 1/2-inch thick pieces, set aside.
• Melt butter in a large skillet over medium low to medium heat. Add onion, cook until softened, then add the chopped bell pepper, cook another 2 minutes.
• Add remaining ingredients; mix well; cook until well browned, about 10 minutes, stirring occasionally.

HAM AND SWEET POTATO HASH WITH FRIED EGGS

Steps:

• Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add yam cubes; cover and cook 5 minutes. Mix in ham, onion, and mustard. Cover and cook until yam is tender and bottom of hash begins to brown, about 8 minutes. Sprinkle with pepper. Using spatula, turn hash over in portions and press to compact. Cook uncovered until golden, turning and pressing occasionally, about 10 minutes longer. Stir in chopped watercress until wilted, about 1 minute.
• Meanwhile, heat remaining 1 tablespoon oil in another large nonstick skillet over medium-high heat. Crack eggs into skillet and cook until whites are firm but yolks are still runny, about 3 minutes.
• Divide hash among 4 plates. Top with eggs. Garnish with watercress sprigs.