October 17, 2011
Every once in a blue moon, when a company is introducing new products, I get my hands on good coupons and with the double offer at my store, I almost get the items for pennies on a dollar.
That in itself is enough to buy more than I can use in a normal week. This time though, it was all about potatoes and in this house, as I am sure in over 90% of the house across the nation, is the one side that does get eaten often. We love potatoes in the USA.
The fact that they came in nicely portioned bags that fit in my freezer, made it all that easier to take advantage of.
I bought a Garlic Mashed, a Mashed Sweet Potato and Southwestern Hash Browns.
Half the mashed went with a comforting Beef Brasciole and that leftover potato product was the base for gnocchi .
This morning I broke open the hash browns and with a nice thick ham steak that was also in the freezer, Denver Hash immediately came to mind. Those Southwestern Hash Browns were calling my name.
Denver Ham Hash
makes 4 servings
* 1 package Southwest Style Hash Browns
* 1/2 small onion, diced
* 1/2 half roasted red pepper, diced
* 3 slices ham, diced
* 1 clove garlic, minced
* Canola Oil
* 1 tablespoon Balsamic Vinegar
* Salt & pepper to taste
* Frank's Hot Sauce
* 8 poached eggs
Heat oil in saute pan. Saute onions, garlic, red pepper and ham until tender, about 5 minutes.
Add potatoes and cook on high heat to form a crust. Once the crust is formed, add the vinegar to deglaze. Scrap the mixture from the bottom of the pan (it will release with the vinegar and the heat, give it time). Add salt & pepper to taste and hot sauce.
Serve a portion with 2 poached eggs on top.
This was delicious and very easy. Perfect for a Sunday lazy brunch.