Ingredients
For the Ham Hash:
- 1 pkg(s) 8oz. Smithfield Anytime Favorites Ham cubed1 pkg(s) 8oz.
- 1/4 cup(s) Olive oil1/4 cup(s)
- 2 lb. Russet potatoes small dice2 lb.
- 1 cup(s) Diced onion1 cup(s)
- 5 clove(s) Garlic minced5 clove(s)
- 1 Tsp. Salt1 Tsp.
- 1 Tsp. Black pepper1 Tsp.
Italian Style:
- 1/4 cup(s) Basil pesto1/4 cup(s)
- 1/4 cup(s) Fresh tomatoes chopped1/4 cup(s)
- 2 oz. Mozzarella cheese shredded2 oz.
- 1 Tbsp. Fresh basil chopped1 Tbsp.
Mexican Style:
- 1 whole Jalapeno diced1 whole
- 1 Tsp. Chili powder1 Tsp.
- 2 oz. Pepper jack cheese shredded2 oz.
- 1 whole Avocado diced1 whole
- 1 Tbsp. Fresh cilantro chopped1 Tbsp.
Greek Style:
- 1 cup(s) Baby bella mushrooms diced1 cup(s)
- 1 Tsp. Dried oregano1 Tsp.
- 1/4 cup(s) Sun dried tomatoes1/4 cup(s)
- 2 oz. Feta cheese crumbled2 oz.
- 1 Tbsp. Fresh parsley chopped1 Tbsp.
Instructions
Ham Hash: Add the olive oil to a large skillet over medium high heat. Once the oil is heated, add the potatoes, onion, and garlic.
Sprinkle the salt and pepper over the hash and cook for 20 minutes, stirring every 3-4 minutes.
Add the ham and cook for an additional 5 minutes.
For the Italian version: Add the pesto and tomatoes with the ham.
Cook for 5 minutes, then sprinkle with the mozzarella cheese, cover and let melt for 1-2 minutes.
Remove from the heat and top with the fresh basil.
For the Mexican version: Add the jalapenos at the same time as the potatoes, onion and garlic.
After adding the ham and cooking for 5 minutes, sprinkle the pepper jack cheese on top, cover and let melt for 1-2 minutes.
Remove from the heat and top with the avocado and fresh cilantro.
For the Greek version: Add the mushrooms at the same time as the potatoes, onion and garlic.
Add the sun dried tomatoes with the ham.
Cook for 5 minutes, remove from the heat, sprinkle with the feta cheese and fresh parsley.
