"After The Egg Hunt" Breakfast
Contributed by Debi Smith from Houston
Comments: This is the perfect post Easter breakfast recipe. It uses up the leftover ham and potatoes plus you use some of those hard boiled Easter eggs we always seem to have too many of. Instead of starting the potatoes from scratch, you can substitute 3 - 4 cups of frozen hashbrowns. The ham can be from a regular baked ham or from a pressed ham. The sauce you use can be the typical white sauce with the added Dijon mustard or substitute a package of prepared Hollandaise sauce. Either goes great with the ham. Don't forget to serve this with a wholesome grain toast and if it's an occasion, get those champagne and orange juice Mimosas going. Enjoy!
3 Tablespoons butter
3 Tablespoons canola oil
3 large potatoes, peeled, cooked until semi firm and cubed into hash browns
1/2 pound cooked ham, chopped ( about 11/2 cups)
1 onion, minced
1 Tablespoon of dried parsley or basil
1 Tablespoon butter
1 Tablespoon flour
1 cup milk (skim works)
1 Tablespoon Dijon mustard
4 hard boiled eggs, peeled and carefully sliced into rings
In a large frying pan, melt the butter and add the oil. Fry the potatoes on medium heat until almost browned before adding the ham, onion and parsley or basil. Continue frying until well browned.
While the potatoes are frying, make the sauce by melting the butter in another small saucepan. Add the flour and cook for one minute until the starch is blended. Slowly pour in the milk, stirring to mix well. Keep stirring occasionally over medium heat until it thickens. Remove from heat and stir in the Dijon mustard. Blend well. Carefully plop in the egg slices but do NOT STIR.
When the hashbrowns have finished cooking, place a heaping spoonful or serving on a plate and top with a spoonful of the sauce. Serve with toast.