Let’s make some Ham Hash

by Millie Bentley

Greetings. A couple more weeks and it will be March and that means it will soon be spring. We just have to hang in there folks. To the kitchen. Do you have ham as one of your main dishes when you have a feast? There are usually lots of leftovers from ham, moose, caribou or whatever meat you enjoyed for your celebration meal. Here is a delicious breakfast or supper dish that you’ll like. The recipe specifies ham, but you may use any leftover cooked meat. Also, the recipe can be doubled or tripled.

Ham Hash

1 small onion, finely diced

4 cups raw potatoes, peeled and diced

2 cups cooked ham, diced (or used cooked beef, moose, caribou)

4 tablespoons ham fat or olive oil

¼ cup water

1 teaspoon dried dill weed (not seed)

1 tablespoon chopped fresh parsley (optional)

½ teaspoon black pepper

salt to taste

Sauté onions in 4 tablespoons of oil in a large skillet until limp. Add potatoes and continue to sauté another few minutes until potatoes start to brown. Add water. Reduce heat. Cover and cook about 10 minutes. Add ham, parsley, dill weed and pepper. Cook another five minutes or so until potatoes are done and meat is heated through. Serve with fried eggs and toast with some nice spicy salsa. Serves four. Enjoy.

Until next week, dear readers, vaya con Dios.