I rarely eat a substantial breakfast during the week. I’m too rushed to do more than reheat a frozen waffle (I’ll have that recipe posted soon!) or, in a pinch, grab a granola bar on my way out the door. So, when the weekend comes I like to do something special.
- 3 tablespoons butter
- 1/2 small onion, diced fine
- 2 medium potatoes, peeled and quartered
- 1 cup cooked ham, diced
- 1/8 teaspoon sea salt, or to taste
- 1/8 teaspoon ground black pepper, or to taste
- 3/4 teaspoons fresh thyme
- Small spring of thyme for garnish (optional)
- Cook the potatoes in boiling water until they just start to yield, about 10 minutes. Rinse in cold water, then cut into 1/2-inch pieces.
- In large skillet (cast iron works best) melt the butter. Add onions and cook just until soft, about 2 or 3 minutes.
- Add potatoes, ham, salt and pepper. Cook until browned, stirring occasionally, about 10 minutes. Add thyme during the last minute.
- Garnish with sprig of thyme, if desired, and serve immediately.
If I have leftover ham, this hash is on the menu. It can also be made with corned beef instead of ham, but I can’t stand corned beef. It’s also good if you use bacon. Try to get slab bacon, or at least thick cut. Trim off most of the fat, and pre-cook the bacon. You can even save the grease and use it in place of the butter.