While my hubby and kids love all types of pasta I am a fan of potatoes. I love mashed potatoes, baked potatoes and of course fried potatoes. Since I am the only one that craves potatoes I don’t make them too often. But, when I do I want to make sure everyone will eat them.
I figured out a while ago that in order to get my hubby to eat potatoes I needed to make them for breakfast. Why breakfast instead of dinner I still have not figured that one out yet. Hey, I don’t mind as long as I can eat potatoes.
I first flirted with making a turkey hash but put that recipe aside because I did not have turkey at the time I decided to create a breakfast potato recipe. I did however have a package of diced ham I was going to use in a ham salad recipe. Preparing Ham Hash was a nice choice mostly because I had all the ingredients on hand. A lot of recipes are created based on what is in the pantry or refrigerator when chefs put on their creativity caps. At least, that is how quite a few of my recipes are pulled together. Using a little bit of this and that based on what you have to work with is a great way to create new tasty meals. I am never afraid to try something new and fortunately my family does not mind participating as my taste testers in my crazy kitchen laboratory.
Creating a Ham Hash recipe was not a big stretch. This is a very simple recipe that is full of flavor. One of the best things about the recipe is that it is quick to fix. The potatoes and veggies do not take long to cook especially since I used packaged shredded potatoes (I do shred my own Yukon Gold potatoes when I have time). Plus, the ham was already cooked. So…. Viola! Quick and Easy.
3 – 4 Yukon Gold potatoes shredded or 1 pkg shredded potatoes
2 scallions sliced (both white and green parts of scallion)
1 pkg diced ham
1 small onion diced
¼ cup green peppers diced
¼ cup red peppers diced
2 tbsp bacon fat
2 tbsp butter
1 tsp parsley
½ tsp salt
½ tsp black pepper
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp red pepper flakes (optional)
Heat bacon fat in a large skillet over medium heat. Add diced ham and stir to coat with fat. Cook until ham is slightly browned. Remove from skillet and set aside. Add potatoes and veggies to the skillet and sprinkle with seasonings. Stir to mix veggies with potatoes. Increase heat to medium high and allow potatoes to crisp up a little for 5 – 6 minutes then add ham back to the skillet. Reduce heat to medium. Stir to mix in ham with the potatoes. Cook an additional 8 – 10 minutes stirring occasionally until the potatoes are cooked through. Serve with eggs and biscuits.
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I confess! I am a meat lover and I eat pork. Before my vegetarian brothers and sisters get up in arms, I want you to know I also love veggies. I sometimes create meals that are meatless but probably not as often as I should. Still, we have veggies with every meal and usually include a salad too. Don’t get me wrong. I am not feeling guilty because I eat meat but I just felt I needed to say that out loud. Of course if you have been following dmariedining.com it is obvious we are a meat eating family. However, my youngest son and I are really the only pork lovers in the household.
Growing up we had pork quite a bit besides chicken. In my lifetime, I have probably eaten almost every part of pig from the snoot to the tail. Those of you with southern roots have probably done the same. Nothing goes to waste with southern cooks. Now that I am older and cook for myself there are parts of a pig you could not pay me enough to eat. Bacon, pork chops, ribs, sausage and ham are things I like to eat but I do limit how often we eat them.
Last weekend I finally decided to fix the ham I have had in the freezer for a while. Because we do limit how much pork we eat I thought my family would eat it one night and then I would have to freeze the leftovers. What was I thinking? As soon as I took the ham out of the oven my son was asking if he could taste it. After cutting a few slices I looked away for a second and they were gone. When I asked him what happened to all of the slices his comment to me was “You knew what you were getting into when you cooked the ham”. Translation…. Mom you know I love ham so what did you expect!?!
Needless to say the leftovers I thought I would have to freeze were gone in three days. Between my son and me I think we had ham for breakfast, lunch or dinner each day. At this point, I am all hammed out but I must say it was good while it lasted.
Whiskey Glazed Ham
1 12 lb ham
1 4 oz can slice pineapple (reserve juice)
1 cup 7 UP or ginger ale
1 cup brown sugar
½ cup whiskey
1 tbsp Dijon mustard
Preheat oven to 350 degrees.
Place ham in a large pot and fill ½ way with water. Boil for 1 ½ to 2 hours over medium high heat. (helps to remove salt) Save broth for another recipe.
Place ham in a roasting pan and pour 7 UP over the ham while hot. In a medium bowl mix together brown sugar, mustard, whiskey and juice from pineapple. Score the ham then dot with cloves and lay the pineapple slices around the ham (secure with toothpicks). Pour brown sugar mixture over ham. Bake for 35 to 40 minutes basting every 10 minutes. Allow the ham to rest for 10 minutes before slicing.
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Every kid at least once during their childhood has eaten a grilled cheese sandwich. Crunchy on the outside and gooey on the inside. Cheddar cheese was usually the center piece of the sandwich and was complemented by tomato soup.
Remember dipping your sandwich into the soup and letting it soak in the all that tomato goodness? I loved grilled cheese sandwiches back then and I still love them today. Only now I make big kid grilled cheese sandwiches.
Cheese, of course, remains the center piece of my big kid grilled cheese sandwiches. But, this version uses 3 types of cheese to create the gooey goodness inside. Swiss, Monterey Jack and pepper jack cheese (for the extra kick) combine to make a nice creamy tangy sandwich. To top it off I added black forest ham. Now that is a big kid grilled cheese sandwich!
Since I decided to make a big kid grilled cheese sandwich I decided to also make a grown up soup to go with it. Leek and potato soup. A thick and creamy soup to go with a wonderful creamy sandwich. You can check out the recipe for the Leek and Potato Soup at dmariedining.com.
Black Forest Grilled Cheese Sandwiches
¼ lb black forest ham sliced thin
¼ lb Swiss cheese
¼ lb pepper jack cheese
¼ lb Monterey Jack cheese
4 tbsp soft butter
1 French loaf of bread
Spray a griddle with cooking spray and heat over medium heat.
Spread a generous amount of butter on one side of a slice of bread. Place butter side down on the griddle. Layer bread with 3 cheeses and 2 slices of ham. Spread another slice of bread with butter and place over ham with the butter side up. Brown bread then flip to brown the other side. Repeat with other slices of bread. Serve with chips or your favorite soup.
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