Ham Hash With Sweet Potatoes Thyme Food

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.

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.

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.

SPICY HAM HASH

Steps:

• Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add 1 1/2 cups green onions, ham, and bell pepper. Sauté until vegetables begin to soften, about 3 minutes. Add potatoes, thyme, and Cajun seasoning; stir to combine. Reduce heat to medium. Cover and cook 8 minutes. Uncover and continue cooking until potatoes are tender and crusty, occasionally scraping up browned bits, adding more oil by tablespoonfuls if potatoes are sticking, about 7 minutes longer. Mix in remaining 1/2 cup green onions. Season with salt and pepper.

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.

SWEET POTATO AND EDAMAME HASH

Steps:

• Saute ham and onion in hot oil in a nonstick skillet over med-high heat 6-8 minutes or until onion is tender and ham is lightly browned.
• Stir in sweet potatoes, and saute 5 minutes.
• Add in garlic; saute 1 minute.
• Stir in edamame and next 3 ingredients.
• Decrease heat to medium; cover and cook, stirring occasionally, 10-12 minutes or until potatoes are tender.
• Stir in salt and pepper.