EASY HAM HASH
As the oldest of six children, I learned to cook early in life. Now my files are bulging with a variety of recipes. This delicious casserole remains an old standby.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine ham and onion. Shred potatoes and add to ham mixture. Stir in the butter, Parmesan cheese, mustard, Worcestershire sauce, horseradish and pepper. , Spoon into a greased 11x7-in. baking dish, pressing down firmly. Combine cheeses; sprinkle over top. Bake, uncovered, at 350° for 35-40 minutes or until bubbly and cheese is melted.
Nutrition Facts : Calories 426 calories, Fat 27g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 1260mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.
EASY HAM AND POTATO HASH
This is an easy dish to make that is great served at any time of day. I sometimes crumble some crispy bacon in there for even more flavour variety! It has a nice zing to it due to the spices but is not overpowering.
Provided by Kellogs
Categories Breakfast
Time 40m
Yield 4 people, 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large skillet over medium-high heat until sizzling.
- Add cubed potatoes and the last six ingredients to pan.
- Fry potatoes until golden brown and fork tender, stirring occasionally.
- Then add the butter and diced onion. Mix.
- When the onion has softened slightly, add the ham to the pan and mix again to combine.
- Once heated through sprinkle the cheese over hash.
- Serve when cheese has melted.
HAMMY HASH BROWN PACKETS
Simple but tasty. Can be assembled ahead earlier in day. I would like to thank Chef#231057 for writing the first review of this recipe but you have your zmail locked in your settings. Hope you see this. :) My inspiration for this came from Recipe#347673 so if you like packet cooking I suggest you try it as it is excellent! Recently made this with pre sliced SWISS cheese instead of cheddar and delicious also. Sometimes I add drained corn to this.
Provided by WiGal
Categories Ham
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Cut two pieces of aluminum foil.
- Spray foil with cooking spray.
- Put one hash brown patty on each piece of foil.
- Season with pepper.
- Layer on onion, ham, cheese, and ranch dressing.
- Seal foil; place on rimmed baking sheet.
- Bake for 35 minutes.
Nutrition Facts : Calories 413.4, Fat 24, SaturatedFat 5.4, Cholesterol 41.9, Sodium 1362.4, Carbohydrate 31.6, Fiber 2.9, Sugar 1.8, Protein 17.2
HAM AND SPINACH HASH WITH FRIED EGGS
This is a B, L or D: Breakfast, Lunch or Dinner recipe. The portions can easily be adjusted, up or down in number. The fresh spinach and basil can be swapped for pesto and frozen spinach, defrosted, making the recipe more versatile. You could keep all of the ingredients easily on hand, keeping you ever-prepared for a brunch in a crunch!
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a large nonstick skillet over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons, and 2 tablespoons of butter. While the pan is getting hot and the butter is melting, cut the potatoes in half and then thinly slice them, add to the hot skillet and season with salt, pepper, thyme and the crushed red pepper flakes. Cook, stirring every now and then, for about 10 minutes or, until potatoes have browned and are tender. Add the onion and the ham and continue to cook for 3 to 4 minutes
- Preheat another skillet over medium high heat with 2 tablespoons of butter. Once the butter has melted and the bubbles have subsided, crack extra-large eggs into the pan, season with salt and pepper and fry to desired doneness.
- While the eggs are frying, finish off the hash by adding the roughly chopped spinach and basil to the potatoes. (Defrosted frozen spinach and some pesto would be added in at the same point if using substitutions.) Toss to wilt and warm the spinach. Sprinkle the hash with tomatoes and cheese and remove from the heat. Transfer the ham and spinach hash to plates. Top each portion with a single fried egg or arrange the fried eggs evenly over the platter.
COUNTRY HAM AND HOMINY HASH
A good hash is like soup: you can toss together all the odds and ends from your fridge and pantry and end up with something rustic and hearty that is much more than the sum of its parts.
Yield serves 4 to 6
Number Of Ingredients 13
Steps:
- Place the ham in a pot with the bay leaf and peppercorns. Cover with water and simmer for about 1 hour, until the ham is fork-tender (see Know-how, page 172). Add the potatoes and simmer for 10 minutes more, until the potatoes are just beginning to get tender. Strain the ham and potatoes from the pot, reserving about 1/4 cup of the liquid, removing and discarding the bay leaf, and set aside.
- Using two forks, shred the ham into bite-size pieces and place in a large bowl. Add the potatoes, hominy, and onion. Stir in the reserved cooking liquid and parsley and season to taste with salt and pepper. (Country ham is salty, so be sure to taste before adding any extra salt.)
- Heat the olive oil and butter in a large nonstick or cast-iron skillet over medium-high heat until hot. Add the ham-potato mixture and spread into a flat cake. Cover with a splatter screen or lid and cook until crispy, 4 to 5 minutes. Flip and re-form the cake. Cover and cook, adding a little more oil if needed, until crispy on the other side. Remove from the heat and cover.
- Fill a large skillet with water about 2 inches deep and bring to a boil. Add the vinegar and salt and reduce the heat to a simmer.
- Add the eggs one at a time and poach for 2 to 3 minutes, until the whites set and a thin, translucent film forms over the yolks (see Know-how, page 86). Use a slotted spoon to gently transfer the eggs to a paper towel-lined platter to drain.
- Divide the hash evenly between individual serving plates, place 1 or 2 eggs on top of each, and serve hot.
- For a more rustic interpretation of this dish, make a hole in the hash, crack the eggs in the hole, and cover to fry, rather than poach, to your liking. For a sweet-and-savory combination, substitute sweet potatoes for the russets, and for a crispy finish, scatter fried oysters on top. Or, make a cheesy variation by layering the hash mixture with Gruyère cheese in a skillet to form one large cake and sauté until brown and crispy. Slide the cake out of the skillet and cut into 4 to 6 wedges, then assemble the dish as for the main recipe.
- Hominy is the name for corn kernels that have been hulled to remove the bran and germ. Lye hominy is hulled by soaking the corn kernels in a weak lye solution-a very traditional, centuries-old Native American method-and pearl hominy is hulled mechanically. It is then dried and either ground to make our beloved hominy grits or boiled whole to make what New Orleansians call "big hominy." You can buy hominy canned, meaning precooked, or dried, in which case it will need to be presoaked and boiled in the same manner as dried beans.
HAMMY HASH
High-quality ingredients make this homey favorite extraordinary. For a weekend brunch, this dish sure hits the spot. Complete your brunch with strong coffee and toast with fresh jam.
Provided by Allrecipes Member
Categories Breakfast Ham
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Place potatoes in a medium saucepan and cover with water. Bring to a boil, reduce heat to a simmer, and cook until potatoes are tender. Drain and set aside.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Stir in onion and cook until onions are golden in color, about 8 minutes. Add the ham and continue to cook and stir until the ham begins to brown. Transfer to a bowl and set aside.
- Heat remaining 2 tablespoons oil in the same skillet. Add the drained potatoes and saute until browned. Season with salt and pepper to taste. Stir in ham mixture and the parsley. Cook all together for a few more minutes and serve hot, topped with dollops of sour cream.
Nutrition Facts : Calories 453.2 calories, Carbohydrate 29.6 g, Cholesterol 58.8 mg, Fat 31.6 g, Fiber 2.5 g, Protein 14.1 g, SaturatedFat 11.4 g, Sodium 795.4 mg, Sugar 1.3 g
HAM-HASH BROWN CASSEROLE
Make and share this Ham-Hash Brown Casserole recipe from Food.com.
Provided by Coppercloud
Categories Breakfast
Time 1h10m
Yield 1 13x9 pan, 8 serving(s)
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 400°. Combine first 8 ingredients. Spoon mixture into a lightly greased 13- x 9-inch baking dish.
- 2. Combine crushed crackers and butter. Top casserole with cracker mixture.
- 3. Bake at 400° for 30 to 35 minutes or until bubbly and cracker mixture is brown. Let stand 15 minutes.
Nutrition Facts : Calories 684.8, Fat 41.2, SaturatedFat 15.8, Cholesterol 94.9, Sodium 923.3, Carbohydrate 51.5, Fiber 4, Sugar 3.8, Protein 26.5
SPICY HAM HASH
Categories Onion Potato Breakfast Brunch Sauté Mardi Gras Dinner Ham Bell Pepper Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add 1 1/2 cups green onions, ham, and bell pepper. Sauté until vegetables begin to soften, about 3 minutes. Add potatoes, thyme, and Cajun seasoning; stir to combine. Reduce heat to medium. Cover and cook 8 minutes. Uncover and continue cooking until potatoes are tender and crusty, occasionally scraping up browned bits, adding more oil by tablespoonfuls if potatoes are sticking, about 7 minutes longer. Mix in remaining 1/2 cup green onions. Season with salt and pepper.
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