This past Saturday night, I baked what I believe might be the saltiest ham in the history of the world. No. Not the world. The universe.
Alright, yeah..I’m exaggerating… but it was still pretty salty.
You never know what you’re going to get when you buy a ham. Honestly? The good ones are few and far between. We don’t eat it that often, so it’s disappointing when it turns out to be inedible.
Well, I’m exaggerating again.
It was edible.
Just not by itself.
Unless you like to gnaw on a salt lick..
No exaggeration there.
It just turns out that this particular ham needs to be an ingredient, and not the main course as I had planned. Needless to say, there was quite a bit of it leftover, so it will go into soup, scalloped potatoes, or something…
I was able to use a little bit of it up yesterday morning, when I made ham and potato hash.
I was pleased with the way the hash turned out, a little splash of heavy cream gave it a little scalloped potato flair, but without the creaminess. I tend to be very critical of my cooking at times; tasting and adding ingredients until I can get the flavor I’m looking for. After the heavy cream cooked down, I took a taste, and involuntarily said “Mmmm” out loud. I knew it had to be good.
It was good. In the end, there was no leftover hash…comfort food at its best…I just love it when there’s no leftovers! That’s when I know I hit it out of the ballpark…
The ham provided just the right amount of salt… so I know it’s going to make a good soup. I’m thinking a bean soup of some sort.. Stay tuned…
Ham and Potato Hash
2 cups cooked ham, cubed
3 large potatoes, cubed
1 onion, diced
1 clove garlic, minced
2 tbsp butter
2 tbsp fresh parsley, rough chopped
1/2 cup heavy cream
2 tsp white pepper
1/4 tsp black pepper
The ham should provide the salt, but if you think you need it, then please add salt to taste
1/2 cup shredded fontina cheese
In a large frying pan, sauté the potatoes, onion, garlic until softened and browned. Add the ham and parsley, and heat through. Add the heavy cream, white pepper, black pepper, and simmer until the heavy cream cooks down (about 10-15 minutes). Remove from heat, add the fontina cheese and stir until melted and blended into the hash.
Serve with your favorite style eggs, and buttered toast.