Wednesday, December 28, 2011

Hamming it Up

Ham and Sweet Potato Hash with Caramelized Shallots 
Christmas dinner was a delicious success of scalloped potatoes, gingerbread cake, and ham. Oh so much ham! More ham than five of us could possible eat in a day. More ham than necessary for a huge pot of split pea soup, scrambles, and sandwiches. What to do with an excess of ham? I poked around the fridge and pantry for ingredients and came up with this delicious and easy meal perfect for breakfast, lunch, or dinner. Try it out next time you're facing a few slabs of uneaten hog!

- 3 medium sized sweet potatoes, diced into 1" chunks
- 2-3 large shallots, sliced crosswise into disks
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- salt and pepper
- 2 Tbsp. minced parsley
- 2 c. roughly diced leftover smoked ham
- 1 c. shredded cheddar cheese
- 4 eggs cooked to your liking (I like them poached!)

Preheat the oven to 425˚F. Line a large rimmed baking sheet with foil and spray lightly with cooking spray. Toss diced sweet potato chunks in olive oil and arrange in a single layer on prepared baking sheet. Sprinkle with a little salt and pepper. Roast in the oven for 20-30 minutes until the potatoes begin to soften and turn brown. Turn potatoes occasionally with a wooden spoon to prevent from sticking to the foil. Remove from oven.

While the potatoes are roasting caramelize the shallots. Melt butter in a large, heavy-bottomed pan over medium heat. Add shallots and break rings from disks with a wooden spoon. Sprinkle with salt and pepper. Allow shallots to soften slightly over medium heat for about 5-7 minutes. Reduce heat to medium-low and and caramelize shallots until they become very brown and soft. 

Once shallots have caramelized add roasted potatoes, ham, and parsley to pan and cook over medium until ham heats up and begins to brown. Meanwhile, heat broiler and prepare eggs to your liking (fried or poached works best). Once the ham and potato mixture is warmed through, sprinkle with an even layer of cheddar cheese and melt under boiler. Divide potato and ham hash among two plates and top with two eggs each. Serve with ketchup, Sriracha sauce, or your other favorite condiments! Very yummy!

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