Recipe: Ham and Turkey Hash with Cheese Sauce and Peppery Corn Muffins

HAM AND TURKEY HASH WITH PEPPERY CORN MUFFINS

FOR THE CHEESE SAUCE:
2 tbsp margarine
3 tb flour
2 cups milk, 1% lowfat
1/3 cup shredded cheddar cheese, firmly packed
1/2 tsp hot pepper sauce
FOR THE HASH:
1 tbsp vegetable oil
1 lb sweet potatoes, peeled, cut in 1/2-inch chunks
8 oz ham, cut in 1/2-inch chunks
8 oz smoked turkey breasts, cut in 1/2-inch chunks
1 large red bell pepper, cut in 1-inch chunks
2 medium apples, peeled, cut in 1/2-inch chunks
1 bunch scallions, thinly sliced
FOR SERVING:
Peppery Corn Muffins (recipe follows)

In small saucepan over medium heat, melt margarine; stir in flour; cook and stir 2 minutes. Add milk; bring to boil, stirring frequently. Reduce heat to low; simmer about 2 minutes until thickened, stirring frequently. Remove from heat; stir in cheese and red pepper sauce until cheese is melted and mixture is smooth. Set sauce aside, covered.

In 10-inch ovenproof skillet over medium heat, heat oil; add sweet potatoes; cook 10 minutes, stirring occasionally until well browned and almost tender.

Meanwhile, heat broiler.

To skillet add ham, turkey and red bell pepper; cook 6 to 8 minutes, stirring occasionally until meat is very lightly browned. Gently stir in apples and scallions; cook 2 to 3 minutes until apples are tender but still crisp. Spoon reserved cheese sauce over hash in skillet.

Broil, about 4-inches from heat source, 3 to 4 minutes until sauce is lightly browned.

Serve accompanied by Peppery Corn Muffins.

Makes 6 servings

PEPPERY CORN MUFFINS

1 cup yellow cornmeal
1 cup flour
1 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1 cup 1% lowfat milk
1 large egg
1 large egg white
2 tbsp vegetable oil
2 tbsp fresh coarsely ground black pepper

Heat oven to 425 degrees F. Spray 10 (2 1/2-inch) muffin-pan cups with no-stick cooking spray.

Combine cornmeal, flour, sugar, baking powder and salt in a mixing bowl.

In another bowl, combine milk egg, egg white and oil. Add to dry ingredients and stir just until combined. Spoon into prepared muffin pan cups, filling each 3/4 full. Sprinkle batter in cups lightly with coarsely ground black pepper.

Bake 10 to 12 minutes until browned and wooden pick inserted in center of muffin comes out clean.

Source: Redbook magazine, April 1995