Recipe: Country Ham Hash with Chipotle Mustard Sauce

COUNTRY HAM HASH WITH CHIPOTLE MUSTARD SAUCE

1 1/4 pounds Yukon Gold potatoes (4 to 6 medium potatoes), peeled and diced
1 teaspoon salt, plus more to taste
2 tablespoons butter
2 tablespoons olive oil, plus more for cooking the eggs
1 yellow onion, diced
4 ounces country ham, diced
1 red bell pepper, diced
1 jalapeno pepper, seeded and diced
Freshly ground black pepper, to taste
2 garlic cloves, minced
4 large eggs
2 tablespoons chopped fresh chives or scallions
2 tablespoons chopped fresh flat-leaf parsley
1/4 cup Chipotle Mustard Sauce (recipe follows)

Place the diced potatoes and salt in a medium saucepan. Add enough water to cover by 1 to 2 inches and bring to a boil over high heat. Reduce the heat and simmer the potatoes for 3 to 4 minutes, until they are almost tender but still holding their shape. Drain and set aside.

In a large skillet, heat butter and olive oil together over medium-high heat until butter melts. Add potatoes and onion, and cook, stirring occasionally, for 7 to 10 minutes, until the potatoes are tender and golden brown. Reduce the heat if the potatoes are browning too quickly.

Add the ham, red pepper and jalapeno. Season with salt and pepper, and cook the hash for 5 to 6 minutes, stirring occasionally, until the ham browns and the peppers soften.

Add garlic and saute for 1 minute, stirring constantly.

With a spoon, push hash aside to create 4 (3-inch) openings in the hash. Pour a drop of olive oil into each hole and let it warm for about 1 minute.

Break an egg into each hole. Reduce the heat to low, cover the pan and cook until the eggs are set to the desired doneness, 3 to 4 minutes for slightly runny eggs, 1 to 2 minutes longer if you like your eggs firmer.

Sprinkle chives and parsley over the hash and the eggs, season with salt and pepper if desired, and serve immediately.

Use a large spoon or spatula to scoop out the hash so that each person gets one egg with hash around it. Drizzle each serving with Chipotle Mustard Sauce to taste.

Makes 4 servings

CHIPOTLE MUSTARD SAUCE
(Makes about 1 1/2 cups)

2 chipotle chiles in adobo, or more to taste
3 tablespoons Dijon mustard
1 tablespoon Colman's brand dry mustard
Grated zest and juice of 1 orange
2 tablespoons honey
2 tablespoons white vinegar
1/4 cup olive oil
1/2 teaspoon ground cumin
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste

In the jar of a blender or the bowl of a food processor fitted with a metal blade, combine chiles, Dijon mustard, dry mustard, orange zest and juice, honey, vinegar, olive oil, cumin, salt and pepper. Blend for about 1 minute, stopping once or twice to scrape down the sides, until you have a smooth sauce. Taste for seasoning and add more salt, pepper, or another chipotle if desired. Use immediately or refrigerate in an airtight container for up to 2 weeks. This sauce will thicken after it has been refrigerated. Thin it with a bit of orange juice or vinegar if needed.

Source: Fresh Every Day: More Great Recipes from Foster's Market by Sara Foster and Carolynn Carreno