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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

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| 1. Heat 2 Tbs. oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and ham as directed above. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and ham; cook, stirring often, until golden brown, 7 to 8 minutes. Meanwhile, dice potatoes and toss with remaining oil. Transfer ham mixture to a bowl and reserve. | 2. Add potatoes to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, dried thyme, fresh parsley and 2 Tbs. of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.) | 3. Return reserved ham mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable olive oil	2	tablespoons		-	-	-	-
onion	1		cut	60.0	14.01	1.65	0.15
ham	1	pound	cut	1111.32	0.0	79.0625	85.5943
potato	1	pound	cut	349.2665	79.3334	9.2987	0.4082
potato	1/2	pound	cut sweet	349.2665	79.3334	9.2987	0.4082
vegetable olive oil	2	tablespoons		-	-	-	-
ketchup	2	tablespoons		-	-	-	-
dijon mustard	1	tablespoon		-	-	-	-
thyme leaf	1/2	teaspoon		-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.