Ham Hash With Sweet Potatoes & Thyme recipe

4 servings

2 tablespoons vegetable or olive oil

1 large onion, cut into 1/2-inch dice

1 pound ham cut into 1/2-inch dice

1 pound potatoes, cut into 1/2-inch dice

1/2 pound sweet potatoes, cut into 1/2-inch dice

2 tablespoons vegetable or olive oil

2 tablespoons ketchup

1 tablespoon Dijon mustard

1/2 teaspoon dried thyme leaves

2 tablespoons chopped fresh parsley

Salt and freshly ground black pepper

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.

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.

)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.