| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pork &, Ham |
3 |
Servings |
INGREDIENTS
| 4 |
md |
Potatoes; peeled |
|
|
Salt |
| 1/2 |
lb |
Cooked ham |
| 1/2 |
|
Green bell pepper |
|
|
Black pepper |
| 1/4 |
ts |
Thyme |
| 3 |
tb |
Butter |
| 1 |
tb |
Olive oil |
|
|
Onion rings |
|
|
Parsley |
INSTRUCTIONS
Boil potatoes in salted water. Drain thoroughly and toss in the dry pan
over moderate heat to evaporate excess moisture.
Put potatoes, cooked ham, onion, and green pepper through the coarse blade
of a grinder (or chop them up together very finely indeed). Season to taste
with salt and freshly ground black pepper, add thyme and mix well.
Heat butter and oil together in a heavy, 8-inch skillet. Add hash mixture,
shape into an even cake with a spatula or the back of a spoon, and cook
over moderate heat for 5 minutes, or until the cake is crisp and golden
underneath.
Brown top under a hot broiler for 3 to 4 minutes.
Garnish with onion rings and parsley. Serve immediately, cut into thick
wedges.
Serve 2-4.
REG4 shared by Karin Baumgardner, Issaquah, WA
NOTES : This cookbook predates the food processor, and this is a recipe
that is very easily adapted to one.
Recipe by: Cooking For You - Robert Carrier
Posted to MC-Recipe Digest by KSBAUM <KSBAUM@aol.com> on Apr 5, 1998
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