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!
Ingredients
- 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!
Matt Bradley Loves Brunch Vegetarian Strata
Happy 2011 to everyone! After a classy cocktail party including tasty appetizers, champagne, and even fireworks we all knew we would want a leisurely New Year's brunch to usher in the new year. On the menu? Well, homemade cinnamon rolls were a must. But I also needed something savory and vegetarian for Matt Bradley- a hardcore brunch lover. I threw together this cheesy egg dish as the center of the meal. By the way, I also made a ton of bacon for the more carnivorous types in attendance.
Ingredients
- 8 eggs
- 4 oz. of day-old baguette, torn into pieces
- 2 1/2 c. half and half
- 2 c. grated sharp white cheddar cheese
- 2 Tbsp. butter
- 2 bunches Italian kale, stems removed and torn into pieces
- 2 Tbsp. dry sherry
- 1 large onion, peeled and diced
- 3 cloves garlic, minced
- 2 Tbsp. olive oil
- 1 tsp. sugar
- 8 oz. frozen vegetarian breakfast sausage patties, cooked and torn into bite-sized pieces
- salt and pepper to taste
Caramelize onion in 2 Tbsp. butter over medium-low heat, about 20 minutes. Season with salt and pepper and sprinkle with sugar to help caramelize while cooking. Set aside. Meanwhile whisk together eggs, half and half, bread pieces, "sausage" pieces, and half the grated cheese. When onions have cooked and cooled slightly, add to egg mixture.
Heat olive oil in a large skillet and saute garlic for about one minute. Add kale pieces and stir in sherry and sprinkle with salt and pepper. Cook until kale begins to wilt and turns bright green. Remove from heat and allow to cool slightly before adding to egg mixture. Season with salt and pepper. Spray a 9x13" baking pan with cooking spray and pour in mixture. Top evenly with remaining grated cheese. Cover with plastic wrap and store overnight in refrigerator.
When ready to cook. Preheat oven to 350˚F. Bake strata for about 30-40 minutes until cheese is melted and begins to brown. Serve!
Ham and Sweet Potato Hash with Caramelized Shallots 
