Smoked Hammy Hash Holiday Leftovers

Holiday ham can be such a treat. A sweet, smoky scent fills the air as moist, tender morsels fill the bellies of those gathered around the table. It never fails, there's always heaping piles of oh-so-juicy ham leftover and the infamous question arises. What are we going to do with all of this? Here at the smokehouse, we might be little biased but the holiday leftovers are every part as wonderful as the main course. We've spent countless hours creating recipes for exactly this occasion. 

This Smoked Hammy Hash is one of our favorites. Beyond just breakfast, this recipe can be savored anytime. The best part? It works with our Boneless Maple Ham, Spiral Sliced Ham, or Black Forest Ham. Pair it will a few fried eggs for a hearty breakfast or let it stand alone as a side dish. 

Sweet & Hearty Meal  

Use Boneless Maples Ham, Spiral Sliced Ham or Black Forest Ham  

Serves 4

Ingredients:

2 lbs finely shredded potato, or frozen shredded hash browns

10 oz North Country Smokehouse ham, chopped (this is a great place to use any leftover ham from Easter including slices and ends)

1 small white onion, finely chopped

¼ tsp smoked paprika

2 scallions, white and green parts separated and chopped

Crushed chili flakes or cayenne or espelette pepper, to taste

Salt and pepper to taste

4 eggs

1 TBS neutral oil (we recommend avocado oil)

1 TBS butter

Instructions:

1. Pre-heat the broiler to 400°F degrees (or on low for low/high setting options). Place the shredded potatoes or hash browns in a bowl and season with ½ tsp salt and pepper to taste. Add the paprika and chili flake or cayenne  pepper. Toss to distribute the seasoning evenly over the potato and set aside.

2. Heat an oven-safe pan over medium heat (cast iron is perfect for this but an oven-safe non stick pan is fine too). Add the oil. When the oil is hot, add the white part of the scallion and all of the diced onion. Cook, stirring occasionally, until the onion begins to soften and becomes slightly translucent.

3. Add the diced ham and stir to combine with the onions. Cook 30 seconds.

4. Add the TBS of butter, and let it melt and foam. Squeeze the potatoes with your hands to remove moisture, then add them to the pan, stirring to combine with the onion and ham. Using the back of a spatula, press the mixture down into the pan, making 4 divots into the top of the potato mixture. Cook on medium heat for 3-5 minutes, until the edges begin to look crisp and golden brown.

5. Slide the pan under the broiler and cook until the top begins to brown slightly (2 to 4 minutes). Crack 1 egg into each of the divots, season the top with salt and pepper to taste, and return to the broiler for 1-3 minutes, until the eggs are cooked to your liking.

6. Remove from the broiler, top with the chopped scallion greens, and serve immediately. Add some hot sauce (or ketchup if that’s your thing), and a few strips of North Country Smokehouse Applewood Smoekd bacon.