Recipe: Ham and Mushroom Hash

HAM AND MUSHROOM HASH

FOR THE HASH:
2 tablespoons olive oil
4 medium unpeeled red potatoes, cut into 1-inch chunks
3 garlic cloves, minced
3/4 pound mushrooms, quartered
1 1/2 cups cubed ham
1 tablespoon chopped fresh thyme (or 1 tsp dried thyme)
1 3/4 cups chicken broth, preferably reduced-sodium
FOR THICKENING:
1 1/2 teaspoons cornstarch
1 tablespoon water
TO SERVE:
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper

TO PREPARE THE HASH:
In a large skillet, warm the oil over medium-high heat. Add the potatoes and saute until lightly browned, about 5 minutes.

Add the garlic and mushrooms and saute until the mushrooms are softened, about 3 minutes.

Stir in the ham and thyme. Add the chicken broth and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer until the potatoes are cooked through, about 15 minutes.

TO THICKEN THE HASH:
In a small cup, blend the cornstarch and 1 tablespoon water. Add the cornstarch mixture to the skillet, stir well, and bring to a boil. Boil for 1 minute, until the sauce has thickened slightly.

TO SERVE:
Stir in the parsley, salt, and pepper, and serve.

Servings: 4
Adapted from source: Weekdays Are Quick Meals by Time-Life Books