Ham-and-Potato Hash

Adding a variety of toppings allows this hash to be served for breakfast, lunch or dinner.

Ingredients:

2 Tbs. extra-virgin olive oil
1 large onion, chopped
2 cups leftover ham, diced
2 cups leftover mashed potatoes
1 red bell pepper, chopped
2 cups leftover mashed potatoes
1/2 cup minced fresh parsley
salt and pepper to taste

Preparation:

Heat oil in a pan over medium-high heat and sauté onions until golden brown. Stir in ham, then stir often until it begins to brown. Stir in the bell pepper and sauté for one more minute. Reduce the heat to medium and spoon the potatoes into the pan. Add parsley and mix.

Finish by scrambling gently until brown and serve. For breakfast, put a fried egg on top of the mixture. For lunch or dinner, serve with tortillas and salsa.

* Note: This meal lasts no more than one month in the freezer.

Resources
OUT OF PRINT (from Sourcebooks Trade) Chef Harry & Friends: Sharing the Joys of the Table
by Harry Schwartz (ISBN: 1570711607)
This title is currently out of print. Consult local libraries, used bookstores and book searches to find copies.

Guests
Harry Schwartz
Chef / Author
23852 Pacific Coast Highway, Suite 917
Malibu, CA 90265
Toll-free: 888-564-2779
E-mail: chefharry1@aol.com
Website: www.chefharry.com
Also in this Episode

Smart Solutions : Episode SSL-264
•	Picking the Perfect Tree
•	Oh, Christmas Tree
•	Ham-and-Potato Hash
•	Corn Stuffing Fritters
•	Smart Solutions of the Day