Ham Hash With Sweet Potatoes & Thyme Recipe - Allrecipes.com
Ham Hash With Sweet Potatoes & Thyme Recipe

Ham Hash With Sweet Potatoes & Thyme

Recipe by  

"If you have a pound of ham plus potatoes and a few seasonings, you can whip up this brunch classic!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Heat 2 Tbs. oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and ham as directed above. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and ham; cook, stirring often, until golden brown, 7 to 8 minutes. Meanwhile, dice potatoes and toss with remaining oil. Transfer ham mixture to a bowl and reserve.
  2. Add potatoes to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, dried thyme, fresh parsley and 2 Tbs. of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)
  3. Return reserved ham mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.
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Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews More Reviews

Most Helpful Positive Review
Apr 03, 2005

At first I was weary of this...but it was sooo good!, I didn't change a thing. The ketchup mixture is awesome!!! I made it exactly as it said and my entire family just loved it!

 
Most Helpful Critical Review
Jan 12, 2006

I asked my husband to rate this. We didn't think this was bad, but we didn't think it was very good either. It definitely needs something with more substance -- some more flavor. If I try this again, I'll oven roast the potatoes (in bigger pieces), add some garlic and rosemary to the ham mixture, and toss it all together.

 
Aug 31, 2006

This was very good and very colorful using both kinds of potatoes. I did precook the cubed potatoes just a bit before I added them to the skillet since we do like our potatoes soft. I am not a fan of dijon mustard but I couldn't even tell it was in there.

 
Mar 10, 2010

Easy and delicious. I used a bit more of all the seasonings than called for, and garlic salt in place of salt, but that was all I changed. I was worried the potatoes would be raw in the middle, but they were perfect. I love how you can do the prep while you're cooking.

 
Dec 08, 2005

This is delicious. I had to omit the sweet potatoes, as I was out, and therefore cut down the ham to about half a pound, but otherwise followed the recipe exactly. Very easy and doesn't take long at all. I also put this in a tortilla with some shredded cheese and voila---you have a tasty breakfast burrito! I will be making this again.

 
Feb 02, 2008

This was really good even though I goofed. Bought ham ends at the deli (always less expensive) It wound up being hot ham! The men and teenagers liked it... but the younger kids...Not so much. Will try again with regular ham.

 
Dec 21, 2009

Intersting flavor. Made this for dinner. Wasn't impressed. But I had leftovers for breakfast. Tasted much better and more enjoyable.

 
Nov 18, 2009

The flavors in this dish really worked well together. I was a bit leary about the ketchup, but it really tastes great!

 

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Nutrition

  • Calories
  • 563 kcal
  • 28%
  • Carbohydrates
  • 37.7 g
  • 12%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 34.9 g
  • 54%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 24.8 g
  • 50%
  • Sodium
  • 1772 mg
  • 71%

* Percent Daily Values are based on a 2,000 calorie diet.

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