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. 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.

Ingredients:
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)

Directions:
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.

Serves 4.