Ingredients
Equipment
Nutrition
Method
To make the Ham & Potato Hash
- Heat a generous drizzle (about one tablespoon) of grapeseed oil over medium heat in a heavy non-stick skillet.1-1/2 tablespoons grapeseed oil
- Once hot, add the diced potatoes and onion. Mix well, frequently stirring and turning, for about 7-9 minutes, until the onions start turning translucent.2 medium Red Potatoes*, 1 small sweet Onion
- If necessary, add a drizzle of grapeseed oil (no more than 1/2 tablespoon) to the skillet, then add the ham, stirring to combine—season with salt, freshly ground black pepper, and additional seasonings, spices, or fresh herbs. Cook until the potatoes are fork-tender, and the ham bits and onions start turning golden brown.3/4 cup pre-cooked Ham*, 1/4 teaspoon Salt, 1/8 teaspoon Black Pepper, Optional ingredients
- Serve as is with boiled, fried, or poached eggs, leafy greens, avocado slices, and toasted gluten-free bread, or top it with white Béschamel sauce to eat it Midwest style!
To make the White Sauce (Béchamel)
- Heat the butter over medium until just melted – don’t brown it. When melting butter on medium heat, be careful that no brown spots appear; do this quickly or risk burning!3 tablespoons unsalted Butter
- Once the butter has fully melted, whisk the gluten-free flour into the butter until uniform paste forms; this combination is known as a "roux."3 tablespoons gluten-free All-Purpose Flour
- Continue whisking the roux for a minute or two to thoroughly cook the flour while being careful not to burn the mixture. Tiny bubbles should appear.
- Gradually add milk, constantly whisking to avoid lumps. Bring the mixture to a boil while whisking it regularly. Reduce heat to low and allow the sauce to simmer for several minutes to thicken up, stirring every few minutes to prevent sticking at the bottom of the pot. Once the sauce has thickened, season to taste with salt, pepper, and nutmeg. If you notice the sauce becoming too thick, add more milk until its desired thickness has been reached, or continue simmering the sauce until your desired thickness has been attained.1-1/2 cups milk, Salt and Pepper, Nutmeg
- Serve ladled over hash to suit.
Kitchen Notes
Footnotes:
[1] Feel free to substitute: Yukon Gold potatoes for the red potatoes. Bacon, corned beef, barbecued brisket, venison tenderloin, pork shoulder, turkey, chicken, smoked trout, sausage, or kielbasa for the meat.
Variations: This basic recipe can be gussied-up with many tasty options. Because you are your own best chef, be brave by trying one or more of the following suggestions. We recommend serving hash with boiled, fried, or poached eggs, leafy greens, avocado slices, and toasted gluten-free bread!
Garlic & Green Onions: Replace the chopped sweet onion with three to four sliced green onions (scallions) and add about one teaspoon of minced garlic. To add a pop of color, half a medium red bell pepper diced before adding it does the trick. Once the hash is done, sprinkle a half cup of grated Havarti or cheddar cheese and a bit of chopped parsley over the top before serving!
Make it More…Quick & Easy:
- Swap out fresh potatoes for 1-1/2 to 2 cups of thawed frozen diced potatoes (found in the grocery freezer aisle).
- Not into dicing ham? Diced, precooked ham is available in small convenience-size packages at most grocery stores. One package contains plenty for making this dish, plus a bowl of our ham and cheese macaroni pasta salad.
- Elevate the flavor and sneak in some veggies. Add 1-1/2 to 2 cups of thawed frozen peas and carrots. Salt and pepper to taste. Top with 1/2 cup gluten-free breadcrumbs lightly tossed with one tablespoon of melted butter. Place the mixture into a buttered oven-safe casserole, then bake in a preheated 400°F oven until the breadcrumbs are golden brown and the potatoes are crunchy around the edges.
Cajun:
Swap out some of the salt and thyme (if using) for a dash of Cajun (or Creole) seasoning. To elevate the taste even more, create a Cajun Hash Casserole. Dump the cooked hash into an oven-safe baking dish. In a small bowl, whisk 1/2 cup sour cream or Greek yogurt with 1/2 cup heavy cream and a sprinkle of salt and pepper, then pour and spread the mixture on top of the hash. Top the casserole with 3/4 cup of shredded cheddar cheese. Then bake in a preheated 400°F oven until the cheese is bubbly. Before serving, garnish with fresh parsley. Yum!Hash & Eggs:
Follow the recipe above, only using a cast iron skillet. Crack four eggs on top and bake in a 400°F oven until the eggs are cooked to the desired consistency.Garlic & Green Onions: Replace the chopped sweet onion with three to four sliced green onions (scallions) and add about one teaspoon of minced garlic. To add a pop of color, half a medium red bell pepper diced before adding it does the trick. Once the hash is done, sprinkle a half cup of grated Havarti or cheddar cheese and a bit of chopped parsley over the top before serving!
Veggie Up the Hash:
To make it Vegan, skip the ham and stir in chopped kale, broccoli, or cauliflower florets with the potatoes, onions, and seasonings.
Meal Prep in Advance
Save precious time when making the meal by getting the prep work out of the way beforehand. For example, chop up the onions (or veggies), potatoes, and ham the night before.- To pre-prep the potatoes and keep them from turning brown after cubing, store them in water in the fridge. When ready to use, drain and pat them dry before sliding them into the skillet.
- You can also use leftover boiled, baked, or roasted potatoes. When using precooked potatoes, dice them per the recipe. Then, lightly brown them as the onions cook before adding the ham and seasonings to finish the dish.
- Thawed, diced frozen potatoes from the grocer’s freezer aisle also work great for making hash.
Storage:
- Put leftovers in an airtight container (or individual serving-size containers) and keep them in the refrigerator (40°F or below) for no more than three to four days. We recommend storing leftovers in microwave-safe glass containers. Remove the lid before zapping on medium power for about one minute. If necessary, reheat further at 20-30 second intervals until your desired temperature is reached. Individual serving-size containers are perfect for grab-and-go lunches for work or school.
- You can freeze ham and potato hash for extended cold food storage for one to two months. Transfer the cooled hash to an airtight container, vacuum seal bags, or a freezer-safe zipper-top bag. When closing and sealing, remove as much air as possible. Freeze, leaving about ½-inch headspace at the top.
Personal Notes
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