About two weeks ago, we had a ham for dinner and the large amount of left-overs was overwhelming. Todd normally makes ham bean soup, but being that summer was just around the turn, soup didn’t sound inviting. Corned beef hash was always a favorite of mine growing up and I thought to myself, “Why not make it with ham?” Then I did.
I loved it.
It was SUPER spicy, (because I wanted it that way,) and left me feeling warm and fuzzy inside. The asbolute best part of hash is that it’s just a combination of ingredients you have on hand… skip items as you go and add in whatever others you like. You’re driving this car, so go a little crazy!
Ham Hash with Eggs (Sunny Side Up)
Serves: Six (6)
Two (2) tablespoons olive oil
One (1) tablespoon butter
Four (4) small potatoes
One (1) red bell pepper, chopped.
Two (2) stocks celery, chopped.
One (1) Jalapeno, finely chopped.
One (1) vidalia or yellow onion, chopped.
I clove garlic, minced.
Salt and Pepper, to taste
Red pepper flakes, to taste, (optional)
Two (2) Cups ham, diced
Six (6) Eggs
Next, add ham and heat until ham is throughout.
Heat a separate pan over medium heat and add butter. Add six eggs. (DO NOT FLIP.) Slowly cook eggs until the whites and yolk reach the desired consistency. Usually this means that the whites are firm and the yolk is thick but not firm but whether you prefer the yolk runny or set is a purely personal preference. You can check the consistency of the yolk by shaking the pan gently and observing how the egg jiggles. With experience, you’ll learn just how long to cook the egg to fit your taste.
Spoon hash onto plate and serve with egg on top.
Have a great weekend everyone!
Source: An inspiration of my own!