Friday, May 29, 2009

Let me explain

Smoked Ham Hash

1 tablespoon butter
2 cups frozen hash brown potatoes with onions and peppers (such as Ore-Ida Potatoes O'Brien) I used the entire bag
1 cup chopped onion
3/4 cup chopped red bell pepper
1 1/2 cups fat-free, less-sodium chicken broth ***I'd say use less - or more, if you want soup!
2 tablespoons half-and-half
2 teaspoons Worcestershire sauce
2 teaspoons ketchup
1 1/2 cups chopped smoked ham
1/4 teaspoon freshly ground black pepper
2 tablespoons thinly sliced green onions
2 tablespoons chopped fresh parsley

Heat butter in a large nonstick skillet over medium-high heat. Add potatoes, onion, and bell pepper to pan; sauté 5 minutes or until lightly browned. Stir in broth, half-and-half, Worcestershire, and ketchup; bring to a boil. Cook 5 minutes or until liquid almost evaporates. Stir in ham and black pepper; cook 1 1/2 minutes or until thoroughly heated. Sprinkle with onions and parsley.

Makes 4 servings (serving size: about 1 cup)

Calories: 206 (29% from fat) Fat: 6.6g (sat 3.4g,mono 1.1g,poly 0.3g) Protein: 13.8g Carbohydrate: 25g Fiber: 3.6g Cholesterol: 41mg Iron: 2.1mg Sodium: 847mg Calcium: 47mg


I didn't think I was going to be blogging about this. It seemed to go very wrong and wasn't very pretty so I thought it would get pushed under the rug. That is why I just took this quick, God-awful picture.

Then, it turned out this wasn't all that bad, taste-wise, and I wish I had taken a prettier picture.

I'm not sure what went wrong. I used a lot more potatoes but this was still so soupy. I've cooked with those frozen potatoes before and they don't give off water. I couldn't cook all the liquid out without turning the potatoes to complete mush. I looked around the internet and saw that others made this recipe with no problem. I can't explain it. 1 1/2 cups of broth is lot and really not necessary. This came out very wet, not quite soup but almost. It was sort of like (God forgive me for using this term) a stoup! One of Rachael Ray's favorite terms, it fits here quite nicely.

It did have excellent flavor though so it's a recipe worth blogging about. It made nice use of some leftover ham. I would use less broth if I make this again or maybe I'd use more and make this a true soup.

How come short weeks are always so long? TGIF! You know, I don't remember the last time I made pizza (or stromboli) on a Friday. We've been ordering out. We found a less expensive place to order from and I just needed a break. I can't seem to break the habit now.

Question of the Day: What are you having for dinner tonight?


Annie Jones said...

Either Firecracker Shrimp or leftover Cajun Meatloaf. Either sounds good to me. I'm already hungry!

#1SAHM said...

I would definitely use less broth next time...or maybe add flour or cornstarch to thicken it up?? Anyway, I'm having leftover baked chicken taquitos.

Wanda said...

My husband just left for the supermarket to get the ingredients for something he saw on the Food Network the other day... some kind of steak sandwiches. He said on tv they were grilled, but he's going to cook them on the stove. I am definately not a fan of steak sandwiches of any kind, but anything that gets keeps me from having to cook is fine with me! ;)

Anonymous said...

I didn't get anything out early enough to thaw and knew I would be going to the store anyway, so thought it would be either hot dogs or ham steaks and baked sweet potatoes. At the store, I completely forgot about the ham we had hot dogs and french fries. The DGDs were here also and that was fine with them, of course. The condiment buffet - mayo, mustard, ketchup, sweet relish, grated cheddar, onions and chili. Yum!


Donna-FFW said...

Sounds like a great recipe, intriguing, yes maybe just a thcikener would do the trick. Glad it had excellent flavor.

Anonymous said...

Hello friend, your site is really so attractive for those people who like to cook some recipes. I love it so much.

Dear friend, I've a blogsite about 'easy picnic recipes' URL:

will you add my site into your great site please.

Thank you so much.