Now I remember why I like serving ham during the holidays. Because all of the leftover ham makes great leftovers recipes. This one is painfully simple. I made it last night in an electric skillet because the pre-packaged potatoes I bought were not ready to eat. So I cranked up the skillet to 350-375 degrees, dropped in the butter and once it melted I added the taters. After giving them about five minutes to get somewhat golden I flipped and then added the rest of the ingredients. We ate the entire pan so fast I was quickly back at the skillet making round two. I think the second round tasted better because we mixed the ham, onions and seasonings in a bowl and then dumped them in with the taters. You could make this with some hearty ham slices, hash browns and an onion. We used some of the leftover hickory smoked ham from Easter.
I topped with a little shredded co-jack. But I also had dreams of adding more cheese and two eggs. Then there were the thoughts of using this with some eggs to stuff a tortilla. Then one of the kids asked about adding some chili….oh man!….or make it part of a great brunch quiche?
•3 tablespoons butter or margarine
•2 medium potatoes, peeled, cooked, and diced
•1 small onion, finely chopped
•1/2 green bell pepper, finely chopped
•1 cup finely diced cooked ham
•1/4 teaspoon salt, or to taste
•1/8 teaspoon ground black pepper
•1/4 teaspoon dried crumbled thyme
Melt butter in a large skillet over medium low to medium heat. Add remaining ingredients; mix well. Cook hash until well browned, stirring frequently.
Serves 6. (yeah right…six small people without an appetite. More like serves four hungry people)