Just as a little teaser (some of you might have already seen the album already), but I attended San Diego Comic-con a few weeks ago (I know, I’m late to the party) and will be putting together a post with some of the pictures soon. I think I honestly had more fun getting pictures of all of the different cosplayers than I did in many of the panels (who doesn’t like standing in line?)
But the other thing is that San Diego weather is incredible. Coupled with the fact that Boston was sweltering (high 90′s 100% humidity) the week before, 75 degrees, low humidity, and the ocean-breeze was a paradise to me. And “mostly cloudy” on the forecast really means two or three clouds in the distance. I think they do that just to change it up, otherwise it might be difficult to keep down a job as a meteorologist there right? Same thing every day: 75 degrees, sunny.
Anyway, the past few weeks have been quite a blur. Honestly, the saying that as you get older you get busier and have less time rings true. I can’t fathom how some people manage to hold down a job, take care of their kids, maintain a house, cook every night, and still find time to keep up with a hobby! That’s true productivity right there.
One thing I’ve found time to cook lately though is a breakfast hash. Usually, when I grab breakfast, I usually think of hash as just potatoes (though there’s nothing wrong with that). Then, I had brunch at a couple places that added a few different things (vegetables, turkey…duck!) and I started rethinking the idea. I mean, why couldn’t I cook something like that up on a lazy Sunday morning with some of the stuff lying around the fridge?
So I did it. I had an onion, a couple peppers, and then I picked up a ham steak and the potatoes the day before. Then, after consulting Simply Recipes, I got started. The hash, a couple eggs, and some freshly buttered toast makes a good start to a new week doesn’t it?
I’ve also made this with sausage meat and some other root vegetables like parsnips and butternut squash. It works!
Breakfast Hash with ham
Time : 30 minutes
Serves : 4-6
Ingredients:
- 3 tbsp unsalted butter
- 1 onion, finely chopped
- 1 red pepper, finely chopped
- 1 orange pepper, finely chopped
- 3 – 4 medium yukon gold potatoes (slightly larger than a juice box)
- 1/3 lb ham steak, finely chopped
- 1/2 to 3/4 tsp fresh thyme
- salt and pepper to taste
Method:
1. Boil a pot of salted water. Peel potatoes and boil them for about 12 minutes. Remove and drain. Chop the potatoes into small cubes
2. Add the butter to a cast iron pan over medium heat. When the butter melts, add the chopped onions for about 1-2 minutes, getting the onions well coated.
3. Add in the peppers, mix well. Cook another 2-3 minutes.
4. Add the ham and chopped potatoes. Season with some salt, pepper, and the thyme. Cook for another 10 minutes, stirring every couple minutes or so to get some sear throughout the potatoes.
5. Taste and correct for salt and pepper, then remove to a serving bowl and serve immediately.
Note:
A couple times, I cooked some maple breakfast sausages prior to cooking the hash. Then I used 1 tbsp less butter to make the hash. The hash turned out a little bit sweeter.