Friday, August 12, 2011

Ham and Potato Hash Recipe

This is a fine dish for four people. Since leftover ham is used for this dish, the hash is well-flavored if  the sweet encrusted fat is retained.
2 cups 3/4-inch cubes of ham
1/2 green pepper cut in strips
1 medium onion, sliced thin
3 T. butter or margarine
Salt and pepper to taste
1 egg
3 boiled potatoes, cubed
1 T. sweet vermouth
Chopped parsley for garnish

Sauté the pepper and onion in ham fat or butter until tender. Stir in the raw egg and let it scramble a little, then add the potatoes and toss all the ingredients together. Garnish with parsley. Serve hot.

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