Prep 15 mins
Cook 15 mins
This one is from our local/state paper and sounds like a good way to use up left over ham from Christmas - suggested you serve a poached egg. Times are estimated.
- 4 potatoes (medium)
- 1⁄2 cup milk
- 30 g butter
- salt (to taste)
- fresh ground pepper (to taste)
- 2 white onions (small finely chopped, I would use spring onion)
- 500 g ham (without fat, finely chopped or processed)
- 30 g butter
- 2 tablespoons parsley
- Peel the potatoes and boil until they are tender and then mash them finely and add the milk, butter and salt and pepper and then fold through the onions and ham.
- Melt the second lot of butter in a medium pan and add the mixture and cook over a moderate heat until the base is golden brown and then turn it over; if it breaks up a bit fear not and cook until the second side is also golden and crisp.
- Break into sections and serve with a scatter of parsley.
DS is home for a few days so I did a Sat morning brunch that included these great hash browns. I didn't have any green onions so I used red onion which helped with the color factor. The recipe worked very well in an old and well used cast iron skillet. It was a great hit with DS, he ate 3/4 of them, lol. Hub and I also enjoyed them very much.
At Pat's suggestion, I used spring onions instead of white for the color contrast. These taste wonderful, but I had a horrible time getting them to stay together and to get brown. I used my Scan Pan non-stick skillet, but I'm afraid all my nice "golden brown" pieces just kept sticking to my non-stick surface. LOL. These taste like a twice-baked potato. Very enjoyable. Going ahead and giving this 5 stars for the taste....it was probably my fault that I couldn't get them to crisp up and turn golden brown.....although you can see I did manage to save just a bit from my photo! Thanks for sharing!