Ham Hash is perfect to use up excess ham from Christmas or Easter. This is a simple recipe with the twist of using apples along with the potato and onions. A touch of thyme completes this dish.
I find a tasty hash rather comforting. It is wonderful for breakfast or brunch with poached eggs. When broken the yolks run through the ham hash like a dreamy creamy sauce.
Hash is a staple in our house, but usually using left over corned beef. With an abundance of leftover ham, I thought why not. The apple adds a wonderful sweet note that goes perfectly with smoky ham.
- Potato: Use your favourite baking potato. There are so many potato varieties around the world. If you are new to baking potatoes check with your local greengrocer for their recommendation.
- Granny Smith Apple: My favourite apple. Not only as it was originally cultivated in Sydney Australia (my home town), also due to its taste and texture. Granny Smiths are a crisp crunchy apple with a tart tangy twist. Perfect for baking, but they are my favourite eating apple too.
- Thyme: Use fresh, I simply remove the leaves by running the stalk between my thumb and forefinger.
- Pepper: A sprinkle before serving to add a little peppery kick.
- Salt: A sprinkle before serving to enhance the flavours.
- Onion: Use common brown onion, or red (Spanish) onion if you prefer.
- Ham: Dice up leftover Christmas or Easter ham, or use your favourite ham if not using leftovers.
- Garlic: 2-3 cloves depending on your love of garlic.
- Butter: Completely for taste, butter makes potatoes sing.
- Olive Oil: Oil is what helps caramelise the potatoes and ham.
Recipe Walk Through
Fill a large saucepan with cold water. Place peeled diced potatoes in saucepan with a sprinkle of salt
Bring water up to the boil, then reduce heat and simmer for roughly 2 minutes.
You are parboiling the potatoes not cooking them. The aim is to take the potatoes out when they start to go tender but are still firm.
Drain potatoes into a large colander, place colander over the saucepan. Do not shake them. Leave them to cool and dry out.
While the potatoes are cooling prepare your other ingredients.
Add olive oil and butter to a large nonstick frypan over low-medium heat. Add onion and fry until it becomes soft (not browned).
Add the potatoes and cook until they start to brown and crisp up.
Tip: Don't turn the potatoes too much, left them brown well before turning them in the pan.
Add garlic and thyme to the fry pan and cook for a couple of minutes.
Add ham and apple and continue to cook until the ham has started to caramelise and the apple is tender.
Sever immediately with poached or runny eggs.
This recipe is for a ham hash, but has lends itself to using up leftovers. How you make your hash is limited only to your imagination and the leftovers in your fridge. Below are a few suggestions to get you started.
- Roast beef
- Corned beef
- Roast pork
- Pickled pork
- Roast lamb
- Diced baked sausages
- Baked vegetables
- Frankfurts/hot dogs
- large nonstick fry pan
- chopping board + sharp knife
- large saucepan
- 2 tablespoons olive oil
- 50 grams (3 tablespoons) butter
- 600 grams (4 cups) potatoes | diced
- 1 onion | diced
- 2 tablespoons fresh thyme
- 2 cloves garlic | crushed/minced
- 270 grams (2 cups) ham | diced
- 1 granny smith apple | diced
- Fill a large saucepan with cold water. Place peeled diced potatoes in saucepan with a sprinkle of salt
- Drain potatoes into a large colander, place colander over the saucepan. Do not shake them. Leave them to cool and dry out.While the potatoes are cooling prepare your other ingredients
- Add olive oil and butter to a large nonstick frypan over low-medium heat. Add onion and fry until it becomes soft (not browned).
- Add potatoes and cook until they start to brown and crisp up.Tip: Don’t turn the potatoes too much, left them brown well before turning them in the pan.
- Add thyme and garlic to the frypan and cook for a couple of minutes.
- Add ham and apple and continue to cook until the ham has started to caramelise and the apple is tender.Sever immediately with poached or runny eggs.
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
- 1 teaspoon equals 5ml
- 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
- 1 cup equals 250ml (Nth America use 237ml)
- 4 teaspoons equals 1 tablespoon
- I use the below unless specified in my recipes;
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
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