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HAND-PAINTED THANKSGIVING RUNNER

Leftover Ham and Bacon Hash

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Ingredients

  • 2 lbs yellow potatoes diced
  • Smithfield Hickory Smoked Spiral Sliced Ham sliced
  • Smithfield Hometown Original Bacon cooked
  • 8 oz. button mushrooms quartered
  • 1 T Dijon mustard
  • 2 T olive oil
  • 1 tsp freshly ground black pepper
  • 3/4 tsp Kosher salt
  • 4 slices bacon cooked and cut into 1-inch pieces
  • 2/3 c. jarred roasted red pepper drained and roughly chopped
  • 3/4 c. fresh mozzarella about 5 ounces, cubed
  • 1/3 c. fresh basil leaves about 1/2 package, thinly sliced
  • eggs fried or poached to preference optional

Instructions

  • 1. Preheat oven to 425. In a large bowl, whisk together mustard, oil, salt and pepper until combined, Add potatoes and mushrooms and toss to coat.
  • 2. Spread potato mixture evenly onto 2 lightly oiled or nonstick rimmed baking pans and roast in oven for 35-40 minutes or until potatoes and mushrooms have started to brown, stirring halfway through cooking. Add any leftover bacon or ham to the mixture and stir.
  • 3. Add in roasted peppers to oven-safe serving casseroled (if desired) and top with cheese. Bake for additional 10-15 minutes or until cheese has softened and begun to melt. Top has with eggs cooked to your preference and sliced basil.