Smoked Ham and Cheddar Hash

By davidv

To be prepared in K0460 — Cook's Essentials® 13-piece nonstick cookware set (10-inch covered deep skillet)

Ingredients

• Ingredients:
• 5 medium potatoes, peeled, diced, and parboiled to fork-tender
• 3 Tbsp. butter
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 tsp. paprika (preferably smoked)
• 6 cups diced smoked ham
• 1 cup chicken broth
• 10-oz. can cream of mushroom soup
• 1 bunch scallions, sliced
• Salt and pepper, to taste
• 2 cups shredded sharp cheddar cheese
• 3/4 cup coarse bread crumbs (such as panko)
• 3 Tbsp. chopped fresh parsley

Preparation

Step 1

Directions:

Preheat oven to 350°F. In a large saucepot, boil potatoes until fork-tender. Drain water and set aside.

In a 10-inch deep nonstick skillet over medium-high heat, add butter. Add onion and garlic and cook for 3 – 4 minutes until slightly colored. Stir in the paprika and ham. Add the broth, cream of mushroom soup, and scallions. Stir well to combine and bring to a simmer. Add in the parboiled potatoes and stir carefully to evenly incorporate all ingredients. Season the hash to taste with salt and pepper.

In a small bowl, mix together the cheddar cheese, breadcrumbs, and parsley and sprinkle all over the top of the hash. Place in oven (uncovered) for 15 – 18 minutes until evenly browned. Remove from oven and serve.