Wednesday, June 11, 2014

Ham Hash

Ham Hash
I've been watching a lot of Chopped on the Food Network and noticed that a lot of times when contestants didn't know what to do with some leftover meat ingredient, they'd just make a hash. That got me thinking when I had leftover ham steak. So I guess watching TV does teach you stuff, eh? ;)

Sunny side up eggs always look best when you cook them properly. But sometimes I'm in a rush or just impatient so I'll use a lid to cover it when frying it so that it cooks quicker. You'll notice that if you do that, the yolk won't look as golden yellow as if you finish the cooking without a lid.

Ham Hash
(serves 2)

  • 2 eggs
  • 2 small russet potatoes, diced
  • 1 small onion, diced
  • 2 roma tomatoes, diced
  • 1 cup ham, diced
  • 1 tsp Cajun seasoning
  • Salt & pepper, to taste
  • 1 Tbsps canola oil, divided

  1. In a skillet, heat up 2 teaspoons of canola oil over medium high heat. Toss in potatoes and Cajon seasoning and cook until potatoes are browned and tender.
  2. Add in onions and ham. Cook until onions are soft and ham is heated through.
  3. Stir in tomatoes and use the liquid to deglaze the pan. Cook until tomatoes are soften. Season with salt and pepper. Transfer to two separate serving dishes.
  4. Wipe out the skillet and heat up the remaining teaspoon of canola oil over medium low heat. Fry up the eggs and season with salt when the eggs are about cooked. Top each dish of hash with a fried egg.
  5. Serve with coffee, milk or juice.