Here’s an easy and inexpensive way to use up a bit of leftover ham..
For the Ancho Puree (makes 3/4 cup)
1 cup filtered water
3 ancho chiles, stemmed and seeded
1 Roma tomato, chopped
1/4 cup yellow onion, chopped
1 clove garlic, chopped
1/2 teaspoon Mexican oregano
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
Combine all the ingredients in a saucepan and bring to a boil. Lower heat and simmer 2 minutes. Cover, remove from heat and allow to steep 20 minutes. Transfer the mixture to a food processor and puree until smooth.
Combine 2 parts homemade ketchup with 1 part ancho puree, more-or-less to taste. Refrigerate up to 1 month.
For the Hash
1 tablespoon butter
2 slices ham, cut into 1/4 inch dice
2 small red potatoes, cut into 1/4 dice
1/2 small Spanish onion, diced
1/4 cup poblano pepper, diced
1/4 cup red bell pepper, diced
1 clove garlic, minced
1 teaspoon sweet paprika
1/4 teaspoon dill
1/4 teaspoon thyme
1/4 teaspoon celery salt
1/4 teaspoon oregano
1/4 teaspoon cayenne
1/4 teaspoon cumin
1/4 teaspoon black pepper
3 scallions, sliced
1 tablespoon parsley, chopped
Boil the potatoes in lightly-salted water until not quite tender. Drain, and shake the pan until that the potatoes take on a slightly “fuzzed” texture.
Heat butter in a heavy skillet over medium heat. Add onions and fry until lightly browned. Add potatoes, peppers, ham and garlic and continue to cook, stirring occasionally until browned and slightly crusty. Mix garlic salt and spices together in a small dish and use this mixture to season the hash to taste. Add scallions and parsley and stir to combine.
To serve, spoon hash onto a serving plate and top with a fried egg. Dress with ancho ketchup and serve hot.
This post is part of the Nourishing Gourmet’s Pennywise Platter Thursday!