Waste Not, Want Not
Ham and Egg Hash
With the high price of groceries these days, I have been trying my best to stretch leftovers as far as they will go. But there are times when the thought of having left over anything – no matter how delicious it was the first time around – doesn’t excite me in the least.
Take this ham, for instance. Just like turkey at Thanksgiving, ham always goes on sale right around Easter. I took advantage of the lower prices and picked one up, thinking The Husband and I could get at least two meals out of it. But have you noticed the more times you reheat ham the drier it gets? After serving it for supper twice and still faced with putting it back in the freezer a second time, I decided to get crafty.
Really, I don’t know why I don’t make hash more often. It is just about one of the best ways to get rid of leftover, well, anything. Leftover ham, leftover potatoes, two orphaned bell peppers. Slap a fried egg on top. Leftovers never tasted so good . . .
- 1 ½ cups red-skinned potatoes, chopped
- 2 tablespoons olive oil, divided
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 cups diced, cooked ham
- ½ teaspoon Cajun seasoning
- Kosher salt and cracked black pepper
- 4 eggs, cooked over easy, optional
- Preheat oven to 375 degrees.
- Place potatoes in an 8 x 8 glass casserole dish. Drizzle with one tablespoon olive oil, sprinkle with salt and pepper. Stir potatoes to coat. Bake for 15-20 minutes until potatoes are tender. Remove from oven and set aside.
- Meanwhile, heat remaining olive oil in a large skillet or sauté pan over medium high heat. Add peppers and sauté until tender, about 5-7 minutes. Add garlic and cook for an additional 30 seconds. Add ham and potatoes and cook until just heated through.
- Season with Cajun seasoning and additional salt and black pepper to taste.
- Top each serving with a fried egg if desired.