Ham Hash Topped with Eggs in Mustard Cream SauceFrom THE GRAND ANNE BED & BREAKFAST
Yield:Yields 4 servings
- 3 plus 1 tablespoons butter
- 3 tablespoons oil
- 3 large potatoes, peeled, cooked and cubed
- ½ pound ham chopped
- 1 tablespoon finely minced onion
- 1 tablespoon all-purpose flour
- 1 tablespoon Dijon mustard
- 1 cup milk
- 4 hard cooked eggs, peeled and sliced
Best Recipes from American Country Inns and Bed and Breakfasts by Kitty and Lucian Maynard, copyright 2004, page 196.
In large skillet, heat 3 tablespoons butter with oil until butter is melted. Add potatoes, ham and onion. Cook over medium heat, stirring and turning mixture until crispy brown.To make mustard cream sauce, melt remaining tablespoon butter in small saucepan. Stir in flour and mustard. Add milk and continue cooking until sauce is thick. Add sliced eggs to sauce, but do not stir. When hash is finished cooking, place in serving bowl. Pour sauce over middle of hash. Serve at once. Nice with toast or biscuits.
(Cretia’s changes to recipe are as follows.) Bake a ham to slice for serving. Clean and slice unpeeled potatoes in slicer. Add chopped green onions, dash cayenne, dash black pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon parsley, all to taste. Then cook in olive oil until heated through. Turn off skillet but keep covered. Just before being ready to serve, turn on skillet and cook for another five minutes. Make mustard cream sauce as above about half hour before serving. Also boil the eggs by bringing them to a boil and then turning them off and letting them set on the hot burner for one half hour to finish cooking.
To serve, slice baked ham and serve on one side of the plate, and place cooked potatoes and onions mixture on opposite side of plate. Using egg slicer, slice one egg and place in the middle of the potatoes in a fan position. Pour mustard cream sauce over eggs and potatoes or serve mustard cream sauce in a ramekin on the side. Young people usually really like this dish.