I wanted something easy to use up some of the extra
Easter ham. So I made a "hash."
This is three small potatoes, cut into cubes and fried in a tablespoon of olive oil until tender and crispy. Season with salt/pepper, and any other spice or seasoning you like.
Add about 2 cups cubed ham, 1/2 of a diced green pepper and 1/2 of a small, diced onion. Saute until the ham is warmed thru and starting to caramelize and the veggies are just approaching soft.
Top with fried eggs.
Gooey and yummy. Breakfast for dinner!
This is three small potatoes, cut into cubes and fried in a tablespoon of olive oil until tender and crispy. Season with salt/pepper, and any other spice or seasoning you like.
Add about 2 cups cubed ham, 1/2 of a diced green pepper and 1/2 of a small, diced onion. Saute until the ham is warmed thru and starting to caramelize and the veggies are just approaching soft.
Top with fried eggs.
Gooey and yummy. Breakfast for dinner!
1 comment:
This was an interesting combination of sweet, spicy and savory. Because the ham glaze was full of sweet spice (cherry cola, allspice, etc.), while you had the salty/savory flavor of the potatoes and peppers.
Unique, but still gobble-worthy.
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