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A wonderful dish for leftover ham or corned beef–easy, filling and absolutely delicious. For a real farmer's breakfast, slide a poached egg on top of each serving.

  • 2 Cups cubed ham
  • 3 Cups cubed potatoes (3 medium potatoes)
  • 1 small minced onion (1/2 Cup)
  • 1 TB. olive oil
  • 1/2-1 tsp. DILL WEED
  • 1/2 Cup ham stock, page 39 (water can be used if you don't have stock, but the hash won't be quite as rich)

Cut ham into bite-sized pieces, peel and dice potatoes, mince onion. In a large cast iron or nonstick skillet, heat olive oil over medium-high heat until hot. Add onions, cook for 2 minutes, stirring constantly. Add potatoes, cook another 2 minutes, stirring–don't worry if things start to stick a bit. Add ham, sprinkle lemon-pepper on top, stir to coat, cook for 2 minutes. Sprinkle DILL WEED on top, pour ham stock or water over the hash, stir quickly to coat, cover, reduce heat to low, cook 15 minutes. After 5 minutes, remove cover and stir, cover again. If liquid isn't simmering, turn the heat up a bit, if it's boiling, reduce heat a touch. After 15 minutes, the potatoes will be very tender and the hash will be done. Turn the heat off and leave covered until ready to serve. Serve with toast and fresh fruit.

Serves: 4-6
Prep. time: 5 minutes
Cooking time: 20 minutes

Lemon Pepper Seasoning 1.4 oz. 1/4 cup jar
Dill Weed .7 oz. 1/2 cup jar

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