Our pantry runneth over with sweet potatoes from our CSA box, and we had leftover ham from an enormous roast I made earlier in the week. Perfect ingredients for hash, and the cast iron skillet my Uncle Truman gave me a few years ago was just the thing to cook such in. It’s the kind of skillet that my grandmother used, well-seasoned and huge, and it browned the potatoes ever so crisply. Don’t skip the cider vinegar. It adds a piquant zip that compliments the sweetness of the potatoes and the saltiness of the ham. We served it with a Napa cabbage sIaw. And the leftovers are even better the next day topped with two poached eggs. Devine.
Sweet Potato and Ham Hash
Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 5 minutes. Drain.
Heat oil in a large cast iron skillet over medium heat. Add ham; cook 4 minutes, stirring frequently. Add bell pepper and onions; cook 2 minutes, stirring frequently. Add potatoes, salt, celery seed, pepper, and nutmeg; cook 4 minutes, gently stirring occasionally. Stir in broth and vinegar. Toss gently until liquid is absorbed.
Serves 6
6 cups 3/4" diced peeled sweet potato (about 1 1/2 pound)
2 tablespoons olive oil
1 cup diced cooked ham (about 8 ounces)
1 cup chopped bell pepper
2/3 cup chopped onions
3/4 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon freshly ground black pepper
1/8 teaspoon grated whole nutmeg
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon cider vinegar
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