Ingredients
2-4 TBS Coconut Oil
Potatoes, diced
Ham, precooked and diced
2 TBS Sea Salt
2 cups Apple Cider
Black Pepper (optional)
Heat the coconut oil in the pan, I used the leftover oil saved from cooking the ham the previous day. Dice the cleaned or peeled potatoes and start them cooking. Use enough to fill the pan, yet leave room for the amount of ham desired. I used a 60/40 ratio of potatoes to ham to start with, as the potatoes cook down. Add salt. Dice the ham and add to potatoes when the potatoes are mostly cooked through. Add pepper, if desired. I had some leftover Spiced Apple Cider made with apricot and orange juice, so used that with extra gelatin added. Pour the Apple Cider/gelatin mix to the Hash and let bubble gently on medium or lower for about 10-15 minutes. You can stir if you want, but I didn't...just set the timer and did other things.
Let cool for about 5 minutes before serving.
Looks great. Thanks for sharing with Simply Delish.
ReplyDeleteHi Jenny,
ReplyDeleteAs I looked at your photo I could almost smell the goodness of this dish simmering away, it looks delicious! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thanks for linking with See Ya In the Gumbo! I'm interested in the apple cider glaze--never would have thought of that.
ReplyDeleteThis looks delicious! I absolutley love the idea of using the apple cider reduction! Thank you for sharing this with the Hearth and Soul Hop.
ReplyDeleteThe apple cider reduction glaze sure sounds good! Thanks for sharing this a GF Wednesdays!
ReplyDelete