Ham Hash with Mustard Cream Sauce. I’d be willing to bet that after next weekend, we’ll all have some leftover ham and hard-boiled eggs. Ham Hash with Mustard Cream Sauce is a great recipe for leftover ham. It only takes about 30 minutes from start to finish and makes for a fantastic Sunday breakfast.
If I’ve said it once, I’ve said it a hundred times, if a recipe comes from a bed and breakfast, it’s pretty much guaranteed to be killer. Who can argue with chopped potatoes, chopped ham, eggs and mustard cream sauce.
If you’re a regular reader, you know that I purchased a large bag of red-skinned, yellow-flesh, Idaho Yukon Gold Potatoes a couple of weeks ago at Costco. These things are so good that I’m treating them like gold by 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 adore these potatoes and this recipe with the elegant mustard cream sauce is just flat-out delicious!
Let’s take a look at how easy this is:
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 the 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.
This recipe worked great using chopped ham from my Thyme Honey Glazed Ham Recipe. To me, Ham is the ultimate holiday comfort foods. It can be served for breakfast, brunch, lunch, or dinner and is wonderful when it hits the menu as leftovers.
Ham Hash with Eggs in Mustard Cream Sauce
If you’re looking for leftover ham recipes, I hope you give this one a try. It was a hit on our table. The dijon mustard cream sauce alone is worth its weight in gold.
A beautiful and delicious way to use left over ham.
- 3 tablespoons butter
- 3 tablespoons vegetable oil
- 3 large potatoes peeled,cooked and cubed (I did not peel the potatoes)
- 1 medium jalapeno seeded and chopped
- 1/2 pound ham chopped
- 1 tablespoon yellow sweet onion fine minced
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1 tablespoon Dijon mustard
- 4 hard boiled eggs peeled and sliced
- 2 tablespoons cilantro chopped, for garnish
In large skillet, heat butter and oil until butter is melted. Add potatoes, ham jalapeno 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.
Kristi Rimkus says
March 30, 2010 at 12:04 amWe are going to my daughter’s apartment for Easter. This looks like a good take along dish her brother and my husband will love. As usual, I love your pictures. I need lessons and a better camera!