RECIPE #4985 - SMOKED HAM w/CRISPY POTATO HASH, Friday, March 29 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE #4985 - SMOKED HAM w/CRISPY POTATO HASH, Friday, March 29, 2013

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CHRIS RAINS / THE CHEF & I CATERING

 

2 eggs, poached

 

Potato Hash

6 oz smoked ham, diced

3 Yukon Gold Potatoes, diced

1/2 teaspoon smoked paprika

Salt & pepper to taste

2 tablespoons olive oil

 

Poblano Jam

1 poblano pepper, diced

4 oz sugar

Salt to taste

 

Havarti Cheese Sauce

1 cup Havarti cheese, shredded

1 cup heavy cream

Salt & pepper to taste

 

For Hash:  in a sauté pan add in oil and potatoes, season with spices and cook until golden brown and soft.  Add in ham and sauté for 5 minutes.

 

For poblano jam:  cook peppers in sauté pan over medium heat for 5 minutes with salt.  Add in sugar and cook for 3 minutes,  reserve.

 

For cheese sauce:  bring cream to a boil, remove and whisk in cheese and salt and pepper.  Keep warm.

 

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