Homemade Hash

Leftover ham. This was literally the best ham I’ve ever had.  This is more commonly done with deli corned beef, but leftover ham is just fine.

Head of parsley. Big white onion. And three cloves of garlic (not pictured)

4 potatoes. Cut into 1/2 to 1 inch sized cubes. Cover in water and cook about 8 minutes (after water reaches a light boil), or until soft.

1 lb. of ham. Pictured with diced onions and parsley.  Also dice garlic (not pictured).

#HamArt

Heat up 2 tbsp of olive oil (medium heat). Brown onions.  Cast iron skillet is preferable (mostly for presentation when serving), but not essential.

Push the onions to the side. Brown the ham for 5 minutes. #BrownHam. Add garlic and cook for three more minutes.

Once brown, move the ham/onion/garlic mix to a bowl

Heat up 2 tbsp of olive oil and brown the boiled potatoes (about 4 minutes a side)

Once the potatoes start to brown, add the ham/onion/garlic mix back to the potatoes. Keep on medium heat until you reach desired brownness/crispiness (personal preference).  If I had more time, I would have browned these more.

In a non-stick pan, fry eggs together. Not sure if this is James Beard compliant, but it works.  The most challenging part is making sure there is no uncooked egg white on top.  You can accomplish by using a spatula to hold the cooked egg in place, and tilting the pan to let the uncooked egg white touch the pan surface.

Once cooked, slide the eggs onto the hash, sprinkle with parsley. Serve!