All Day Hash
This satisfying and easy hash will keep you going well into the afternoon - and it's also great for dinner! Feel free to spice this recipe up with a few slices of fresh jalapeño, if you like. This recipe makes 2 servings.
PREP TIME
10 minutes
COOK TIME
20 minutes
Ingredients
2 large or 3 small Yukon Gold potatoes, cut into 1/2" cubes
1 tablespoon butter
1 tablespoon olive oil
1 yellow or white onion, chopped
2 cloves garlic, minced
4 ounces country ham, chopped
2 large eggs
Salt and pepper, to taste
Fresh chopped chives, for garnish
1 tablespoon butter
1 tablespoon olive oil
1 yellow or white onion, chopped
2 cloves garlic, minced
4 ounces country ham, chopped
2 large eggs
Salt and pepper, to taste
Fresh chopped chives, for garnish
Directions
Add the potatoes to a large saucepan and add enough cold water to cover the potatoes. Season the water liberally with salt. Bring to a boil and cook potatoes until fork-tender, about 5 minutes. Drain and set aside.
Heat a large heavy-bottomed skillet to medium. Add butter, oil and onion and sauté onion for 5 minutes, until the onions begin to brown on the edges. Add ham and cook for 3 more minutes. Add potatoes back into the pan and stir to combine; season with salt and pepper.
Once the potatoes are heated through and begin to crisp up, crack the eggs over the hash; cover the pan and let the eggs set for 3-4 minutes. Garnish with fresh chives before serving.
Heat a large heavy-bottomed skillet to medium. Add butter, oil and onion and sauté onion for 5 minutes, until the onions begin to brown on the edges. Add ham and cook for 3 more minutes. Add potatoes back into the pan and stir to combine; season with salt and pepper.
Once the potatoes are heated through and begin to crisp up, crack the eggs over the hash; cover the pan and let the eggs set for 3-4 minutes. Garnish with fresh chives before serving.
Looking for inspiration? Try these recipes:
Three Bean Salad
Osso Buco con Risotto alla Parmigiana
Blue Cheese Burgers with Balsamic Caramelized Onions
