Working with what’s in my pantry!

It’s been awhile since I posted.  Time to rectify that with a new recipe that is going in my “make again” list!

We’ve been eating our way through a big half-ham for the past week or so, and it was time to use it up.  I trimmed off the rest of the meat, and threw the bone in my slow cooker with an onion, a sad carrot, some celery leaves, a pretty beat-up apple, some black pepper, and a bay leaf.  Filled up the crockpot with water, and it’s been working hard on some awesome-smelling ham stock all day.  Now what to do with the ham… some I set aside for my weekly quiche, the rest was a bit of a challenge.  See, we’ve already had ham sandwiches, lentil soup, ham and root veggie hash with peppers (and plenty of ketchup!), sliced ham with lots of veggies on the side.  This will be our second big batch of ham/broccoli/cheddar quiche.  No one in my house likes pea soup.  Hubby’s low-carb/primal diet means the kids and I eat pasta/potatoes/rice for lunch when we want it–dinner has to accommodate him!  Ham’s nice and all, but by the end of 10+ lbs, we’re all getting kind of tired of it…

So I checked my pantry, and found the usual fall staples–things like sweet potatoes, onions, apples… hmm, that sounds kinda good… and this was what resulted.  Totally primal (skip the cheese if you don’t do dairy), and totally hard-to-stop-eating.

Ham hash

Sweet Potato, Ham, and Apple Hash with Eggs
Serves 4-6

3 tbsp butter
2 lbs sweet potatoes, peeled and diced
2 large apples, peeled and diced
1/2 an onion, diced
a pile of leftover diced ham (I’d guess about a pound?)
chopped fresh rosemary
eggs (we used 7, but use however few or many you like–extra eggs is an easy way to stretch this)
1/2 c shredded cheddar cheese (optional)

Heat the oven to 425.  Melt the butter in a big roasting pan while you’re prepping the sweet potatoes.  Toss them in the melted butter and pop the pan back in the oven to start roasting while you prep the remaining ingredients.

Once the apples, onion, and ham are ready, mix them in with the sweet potatoes.  Sprinkle with chopped rosemary.  Roast everything til it’s tender (about 45 minutes), then turn the oven down to 375.  Carefully crack your eggs over the hash mixture and cook about 15 minutes more, until the whites are set.  Sprinkle with cheese, and you’re done!

This was an awesome primal “breakfast for dinner”, but you could easily turn it in to a make-ahead breakfast as well! Make a big batch of the hash ahead of time, then in the morning, just add the eggs/cheese and pop in the oven while you get ready for your day. (Our microwave was a casualty of kitchen renovations; if any of you readers want to try that for reheating and cooking your eggs, let me know how it goes!)

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