Potato And Ham 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 AND POTATO HASH

Steps:

• Partially cook the potatoes, then dice: Cut the potatoes in half and cook in a saucepan of simmering water until not quite done and still firm, about 10 minutes. Rinse in cold water to stop cooking. Drain. Dice to 1/2-inch thick pieces. Set aside.
• Cook the onion and bell pepper in butter: Melt butter in a large cast-iron skillet over medium-low to medium heat. Add onion and cook until softened, about 4 minutes. Add the chopped bell pepper and cook another 2 minutes.
• Add the potatoes, ham, salt, pepper, and thyme: Add the remaining ingredients; mix well. Cook hash until well browned, about 10 minutes, stirring occasionally.

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.

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 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.

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.

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.

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.

HAM AND SWEET POTATO HASH

Steps:

• In a large bowl combine ham, potatoes, onion and green pepper. In a small bowl, whisk together cream, eggs, sage and pepper and add to the ham mixture.
• Preheat broiler. In a medium-sized skillet, melt 1 1/2 tablespoons of the butter over high heat. When almost brown, add the hash, reduce the heat to medium and cook for 4 minutes, gently shaking the pan occasionally to loosen the hash at the bottom.
• To brown the top, invert hash into an overproof dish and place under broiler for 3 to 5 minutes.

HAM AND SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Bring a large pot of water to a boil. Add sliced potatoes and cook until almost tender, 5 to 10 minutes. Transfer to a colander and rinse with cold water until cool enough to handle. Drain well.
• Melt butter in a large skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes. Stir in flour, Dijon mustard, salt, and pepper; cook for 1 minute. Gradually pour in milk, stirring constantly until sauce is thickened, about 5 minutes. Stir in Cheddar cheese until melted.
• Layer half of the potatoes in the bottom of the prepared baking dish. Top with 1 1/2 cup diced ham and half of the Cheddar cheese sauce. Repeat layering potatoes, ham, and sauce.
• Bake in the preheated oven until the top is lightly browned, about 1 hour.