Recipe: Smoked Ham Hash (with mushrooms, onion and bell pepper)

SMOKED HAM HASH

2 pounds Red Bliss potatoes, washed and cut into 1/2-inch cubes
1 teaspoon plus pinch of salt
1/4 cup corn oil or canola oil, divided use
1 medium onion, finely chopped
2 medium garlic cloves
1/2 pound white mushrooms, washed, dried and chopped medium
1 medium red bell pepper, cored, seeded and chopped medium
2 teaspoons finely chopped fresh thyme
3/4 pound smoked ham
3/4 cup chicken broth
1/2 teaspoon freshly ground pepper
1 tablespoon finely chopped fresh flat-leaf parsley (for garnish)

Place potatoes in a saucepan with water to cover and a pinch of salt. Bring to a boil over high heat; simmer, uncovered, until potatoes are fork-tender, 15 to 20 minutes. Drain potatoes; set aside.

In a large skillet, heat 2 tablespoons oil over medium heat. Saute onion 5 minutes.

Add garlic to skillet; cook 1 minute more.

Add mushrooms and red bell pepper; continue to cook, stirring occasionally, until vegetables have softened, about 5 minutes more.

Blend thyme, ham and chicken broth into vegetables and simmer over medium heat 4 minutes. Season mixture with 1/2 teaspoon salt and 1/4 teaspoon pepper; transfer hash to bowl.

Preheat oven to 300 degrees F.

Wipe out skillet with paper towels; heat remaining 2 tablespoons oil over medium-high heat. Add drained potatoes and cook until they are lightly browned, 5 to 6 minutes. Stir potatoes and continue to cook until they are browned on all sides, about 4 minutes.

Add vegetables and ham mixture to the potatoes; cook hash over medium heat until it is heated through. Season it again with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to casserole; keep warm in oven until ready to serve.

Just before serving, garnish with parsley.

Source: The Bride and Groom's Menu Cookbook by Abigail Kirsch