I’d be willing to bet that after next weekend, we’ll all have some leftover ham and hard-boiled eggs. This is a great way to use up some Easter leftovers. It only took about 30 minutes from start to finish and made for a fantastic Sunday breakfast.
I found this over at www.inmamaskitchen.com. I put my own spin on the recipe by adding a finely chopped jalapeno, seeded and veins removed, and a sprinkle of cilantro.
If you’re a regular reader, you know that I purchased a large bag of red-skinned, yellow-flesh, Yukon Gold Idaho potatoes a couple of weeks ago at Costco. These things are so good that I’ve been keeping them in the basement in the “wine cellar” with fingers crossed that they won’t lose any of their unique sweet flavor.
They worked great in this hash. Their creamy texture and sweet taste really complimented the salty ham and sweet onion. I love these potatoes and this recipe with the elegant mustard cream sauce is just flat-out delicious!
Ham Hash with Eggs in Mustard Cream Sauce
Recipe by Diane Nemitz, B&B Owner.
•3 tablespoons butter
•3 tablespoons oil
•3 large potatoes, peeled,cooked and cubed (I did not peel the potatoes)
•1/2 lb. ham, chopped
•1 tablespoon finely minced onion
•1 tablespoon butter
•1 tablespoon flour
•1 cup milk
•1 tablespoon Dijon mustard
•4 hard cooked eggs, peeled and sliced
- 1 medium jalapeno, seeded and chopped
- 2 T. chopped cilantro to sprinkle on top
In large skillet, heat butter and oil until butter is melted. Add potatoes, ham and onion. Cook over medium heat, stirring and turning mixture over until crispy brown.
While hash is cooking, make mustard cream sauce. In small saucepan, melt 1 tablespoon butter. Stir in flour to make a roux. Add milk and stir over low heat until sauce begins to thicken. Stir in mustard. Continue cooking until sauce is thick. Add sliced eggs to sauce, but do not stir.
When hash is finished cooking, place in serving bowl. Pour eggs with sauce over the middle of the hash. Serve at once. Nice with toast or biscuits.
Ham Hash with Mustard Cream Sauce.
It’s What’s For Sunday Breakfast.