Ham Hash with Eggs With Mustard Cream Sauce
A beautiful and delicious way to use left over ham.
Servings 4
Calories 455kcal
Ingredients
- 4 tablespoons butter divided
- 2 tablespoons neutral oil canola or vegetable oil work well here
- 1 ½ pounds potatoes peeled, par-boiled and cubed. About 3 large potatoes.
- 2 medium jalapeno seeded and chopped
- ½ pound Cooked ham steak cubed
- ½ whole sweet onion chopped
- 1 tablespoon flour
- 1 cup whole milk
- 1 tablespoon Dijon mustard
- 2 hard boiled eggs peeled and sliced
- 2 tablespoons cilantro chopped, for garnish
Instructions
- Peel, cube and par-boil the potatoes. Cook until potatoes are about half-way cooked through. Drain.
- In large skillet, heat 3 tablespoons of the butter and oil until butter is melted. Add potatoes, ham, jalapeno and onion. Cook over medium heat, using a wide spatula to scoop and turn the mixture over, until potatoes have browned.
- While hash is cooking, make mustard cream sauce. In small saucepan, melt 1 tablespoon butter. Stir in flour to make a roux.
- Once the roux is starting to turn color, add milk and stir over low heat until sauce begins to thicken. Stir in mustard. Continue cooking until sauce is thick.
- When hash is finished cooking, place in serving bowl. Spoon the mustard cream sauce sauce over the middle of the hash and top with the sliced eggs. Serve at once.
- Nice with toast or Fried Biscuits.
Notes
Tips For Success:
- Practice Those Knife Skills: Even chopped ingredients, equals even cooking, pleasant appearance and pride in skill set.
- Use A Large Skillet: Use a large skillet so you can easily turn the potatoes and ham while cooking.
- Don't Overcook The Potatoes. The potatoes will cook quicker if they are cubed and parboiled before frying. But don't over cook them when boiling. They'll get mushy when you try to crisp them in the skillet.
Nutrition
Calories: 455kcal | Carbohydrates: 6g | Protein: 21g | Fat: 39g | Saturated Fat: 22g | Cholesterol: 258mg | Sodium: 904mg | Potassium: 306mg | Fiber: 1g | Sugar: 4g | Vitamin A: 760IU | Vitamin C: 4mg | Calcium: 100mg | Iron: 1mg
