Ham Hash with Eggs in Mustard Cream Sauce

"Here is another breakfast recipe for you. Everyone likes this a lot, I never have leftovers." Diane Nemitz, B&B owner.

• 3 tablespoons butter
• 3 tablespoons oil
• 3 large potatoes, peeled,cooked and cubed
• 1/2 lb. ham, chopped
• 1 tablespoon finely minced onion
• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup milk
• 1 tablespoon Dijon mustard
• 4 hard cooked eggs, peeled and sliced

METHOD

In large skillet, heat butter and oil until butter is melted. Add potatoes, ham and onion. Cook over medium heat, stirring and turning mixture over until crispy brown.

While hash is cooking, make mustard cream sauce. In small saucepan, melt 1 tablespoon butter. Stir in flour to make a roux. Add milk and stir over low heat until sauce begins to thicken. Stir in mustard. Continue cooking until sauce is thick. Add sliced eggs to sauce, but do not stir.

When hash is finished cooking, place in serving bowl. Pour eggs with sauce over the middle of the hash. Serve at once. Nice with toast or biscuits.

Serves: 4

recipe from www.inmamaskitchen.com

Contributor: Diane Nemitz

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