Hammy Hash
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"High quality ingredients make this homey favorite extraordinary. For a weekend brunch, this dish sure hits the spot. Complete your brunch with strong coffee and toast with fresh jam."
Original recipe yield: 4 to 6 servings.
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INGREDIENTS:
- 4 Yukon Gold potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cups diced ham
- salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup chopped parsley
- 1 cup sour cream
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DIRECTIONS:
- Place potatoes in a medium saucepan and cover with water. Cook over medium heat until potatoes are tender. Drain and set aside.
- Heat 2 tablespoons oil in a large skillet over medium high heat. Stir in onion and saute until onions are golden in color. Add the ham and continue to saute until the ham begins to brown. Remove from heat and set aside.
- Heat remaining 2 tablespoons oil in the same skillet. Add the reserved potatoes and saute until browned. Season with salt and pepper to taste. Stir in the reserved ham mixture and the parsley. Cook all together for a few more minutes and serve with hot dollops of sour cream on top.
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