RED-EYE HASH
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, quick, weekday, main course, side dish
Time 35m
Number Of Ingredients 7
Steps:
- Peel and grate beets and potatoes.
- Put butter in a large skillet over medium-high heat. When it's hot, add onion and ham, and cook until the onion is tender, about 5 minutes. Add the beets and potatoes and cook until tender, 15 minutes; remove from skillet.
- Deglaze skillet with coffee and cream. Spoon over the vegetables. Garnish with scallions.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 10 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 248 milligrams, Sugar 5 grams, TransFat 0 grams
HAM AND RED-EYE GRAVY
Make and share this Ham and Red-Eye Gravy recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put the ham in a shallow container; pour milk over ham.
- Cover and refrigerate 8 hours.
- Remove ham from milk.
- Cut slashes in fat to keep from curling.
- Cook 1 slice of ham in 1 tablespoon oil in a heavy (cast-iron, preferably) skillet over low heat until light brown, turning once.
- Remove from skillet and keep warm.
- Drain off pan drippings and reserve for gravy.
- Repeat procedure with remaining oil and ham.
- Add reserved pan drippings, coffee, and pepper to skillet; bring to a boil and stir constantly.
- Lower heat and simmer 3 minutes.
- Serve gravy with ham and hot biscuits.
Nutrition Facts : Calories 396.3, Fat 19.8, SaturatedFat 6.2, Cholesterol 114.9, Sodium 2924.2, Carbohydrate 4.3, Protein 47.5
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- Cook the minced ham in a pan over medium heat until the ham is crispy and most of the fat has rendered. Remove about 3/4 of the ham and set aside.
- Add the minced shallot, garlic and chile and cook, stirring often, until translucent, about 2 minutes. Add the flour and mix well. Cook this, again stirring often, for 5 minutes.
- Add the minced sage and stir well. Add the coffee and broth, little by little, stirring constantly to incorporate it. Bring this to a gentle simmer. Add the sorghum syrup and mix well. Allow this to cook until the gravy has the consistency of melted ice cream. Add salt and black pepper to taste.
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