Monday, December 21, 2009

Ham Hash and Eggs

A play on corned beef hash this Ham Hash and Eggs makes a great breakfast or brunch dish and uses some of that leftover ham you may have. Instead of potatoes my hash uses a tiny dice of turnips along with the more familiar ingredients in hash. A little time and patience will allow the ingredients to crisp up and caramelize just like the real thing. Personally, I prefer a nice poached egg on top because of the soft, runny yolk just gives this a luxurious mouth feel but feel free to top this hash with your favorite style egg. I hope you enjoy.

Ham Hash and Eggs


1 Tbsp. unsalted butter
1 tsp. olive oil
1/2 cup onion, chopped
1/2 cup red bell pepper, chopped
1 cup turnip, finely diced
1 garlic clove, minced
1 1/3 cups ham, diced
1 tsp. fresh thyme
1 tsp. paprika
1 Tbsp. fresh parsley, chopped
salt and pepper
4 eggs, poached or other style cooked
1 tsp. white vinegar for poaching

Melt the butter with the olive oil in a large saute pan over medium high heat. Add the onion, red bell pepper and turnip. Saute for about 3 to 5 minutes, stirring occasionally. Reduce heat and add the garlic, ham, thyme and paprika. Season with salt and pepper if desired but remember the ham is salty. Stir to blend. Cook slowly over low heat in a flat layer and stir after about 5 minutes. Repeat this process of stirring and then flattening layer to cook until the hash is crispy and caramelized. Add the parsley at the last minute.

To prepare poached eggs fill a large saute pan about halfway with water. Add the vinegar to the water. This keeps the egg white from spreading. Bring to a simmer and reduce heat to very low. Break eggs, one at a time, into a small bowl and gently slide into the barely simmering water. Cook until desired doneness of eggs. Carefully remove with a slotted spoon and dry on a clean kitchen towel. Serve over Ham Hash.

Nutrition Facts
4 - 1/2 Cup Servings + 1 Egg
Amount Per Serving
Calories 216.5
Total Fat 13.9 g
Saturated Fat 5.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 5.8 g
Cholesterol 245.9 mg
Sodium 678.2 mg
Potassium 358.7 mg
Total Carbohydrate 7.7 g
Dietary Fiber 1.6 g
Sugars 1.3 g
Protein 15.

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