December 24, 2016

Rustic Ham Hash

by Marjan
Last month, I shared with you my recipe for transforming Thanksgiving dinner turkey into a delicious, tangy, light sandwich, which did not taste anything like leftovers. How about ham from Christmas dinner? Not to worry, I have a recipe for leftover ham which will give you a reason to continue celebrating for brunch the following day. 
Ham, potatoes, and vegetables cluttering your fridge? I have it all figured out for you: Hash it ALL up for brunch! Key ingredients needed are either left-over turkey or ham, potatoes, onion and eggs. Really any vegetable such as left over Brussel sprouts, yam, asparagus, etc. will make your hash a sensation.  Simply add fresh herbs and a pouched egg on top for exceptionally filling and flavorful dish.
Onto planning my New Years Party! Wishing you and your families a wonderful Holiday Season.


Serves 6-8
Ingredients:
6-8 eggs (1 egg per person)
1 tablespoon vinegar
1 cup either chopped pieces of ham or turkey
1 yellow onion chopped
1 cup chopped up leftover vegetables such as yam, brussel sprout, green beans, or potato
2 red jalapeño finely chopped; or one bell pepper chopped into small pieces
1/2 cup halved heirloom tomatoes
1 tablespoon any herb of your choice; I prefer cilantros as it pairs well with Jalapeños
1 tablespoon scallions
salt and pepper
olive oil
In a medium to large size frying pan, heat 3-4 table spoons of olive oil over medium heat. Toss in onions and sauté until soft (5 minutes). Toss in ham or turkey, stir until aromatic. Add any left over vegetable. Finally, mix in tomatoes and jalapeños. Decrease temperature to low.
Meanwhile, bring a large pot of water to boil. Add 1/2 teaspoon salt and 1teaspoon of white vinegar or lemon juice and turn heat down low; cover with lid. In 3 small bowls, crack open each egg individually making certain not to break the yolk. With a large slotted spoon, stir water in the pot in one direction; immediately one by one gently drop egg into water (I like to poach 3 at one time). Let stand for 3 minutes with lid. Remove egg from water using a slotted spoon and place on a thick paper towel to absorb water. Continue with remaining eggs.
Once tomatoes have soften, in each individual plate place desired amount of hash, top with a pinch of scallions and cilantros, one egg and freshly ground black pepper to serve.






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