Ham and Lavender Hash

| June 17, 2007 | 2 Comments

For once, I planned this breakfast menu days in advance. It actually started with the biscuit. When I saw the recipe on A Year in Bread, I knew it was something I had to try (particularly since I’ve had a monster craving for biscuits this pregnancy). But what to pair with it?

Being that it’s Father’s Day weekend, I wanted to make this a meal that my husband would enjoy. I started thinking of his breakfast favorites – corned beef hash, Eggs Benedict, Belgium waffles with strawberries and whipped cream. I don’t like to have more than one bread in a meal so the waffles were automatically discounted. But hash? Normally it’s a fatty dish, but I had a hunch that with a little work it could be not so bad. And since he loves lavender, I thought that would add a wonderful flavor he’d love.

All in all, this was a great breakfast – although we had it for dinner on Saturday instead of breakfast on Sunday (Shawn’s work schedule prevented an actual Father’s Day morning breakfast). The hash and poached egg on top were tasty. I love runny yolks on hash. Mmm. My husband suggested that a hollandaise or Bearnaise sauce would have been a great addition, but I wanted to spare the calories. Perhaps next time though. And as expected, he loved the flavor of the hash.

I have to admit though, I was disappointed with the biscuits though. They were dense and heavy, not light, fluffy and flaky like I anticipated. I suspect that was mostly poor preparation on my part, not a problem with the recipe. It’s definitely something I will attempt again in the future though. Can’t have total success, right?

Ham and Lavender Hash
serves 4-6

2 tbsp butter
1 lb small red potatoes, diced into 1/4 inch chunks
1 lb ham steak, diced into 1/4-1/2 inch chunks
1 tsp dried lavender
1/4 tsp salt
drizzle olive oil

Melt the butter in a large skillet over medium heat. Add the potatoes and cook, stirring frequently, for 15-20 minutes until the potatoes are cooked through.

Reduce heat to low. Add the ham, lavender, salt and olive oil. Cook for another 5 minutes, until the ham is cooked through. Don’t forget to stir to keep the hash from sticking.

How to Make Poached Eggs

Boil 2-3 inches of water in a saucepan. Lower heat to medium.

Break egg into a bowl and tip into the saucepan. Cook 3-4 minutes, until whites are solid and yolk is cooked but runny. Lift out with a slotted spoon.

What is Sunday Breakfasts?
Breakfast is daunting for me, to say the least. Pancakes burn, eggs dry out, sausage turns to rubber … it’s a curse. But one I want to reverse with practice. But I am working hard to reverse the curse. Each Sunday for the next few months, I will be posting a breakfast – including the hits and misses. And when it’s all over, I will hopefully have conquered my kitchen in the morning.

Category: Breakfasts, eggs, Sundays

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (2)

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  1. Sarah says:

    Hee hee. Ham and Lavender Hash. You are so pregnant :-)

  2. Sarah Caron says:

    LOL, thanks Sarah!!! Hey, my husband enjoyed it too!

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