See what I did with the name of the dish? Smart huh! Your meal will be trending.

  • 1/4 cup Spanish Jamon diced
  • 2  potatoes diced
  • 2 tablespoons corn starch
  • 1/4 cup of each red, green, and yellow peppers (diced)
  • 1/4 cup white onions (diced)
  • 1 cup mixed mushrooms (what ever you have)
  • Chives for decoration
  • Vegetable oil for frying

 

Dice and soak the potatoes in cold water for 15 minutes.

Drain and dry with paper towels. Sprinkle the corn starch over the potatoes and mix by hand. Fine you can do it with a spoon, but it is more personal if you use your hands.

Place about 1 inch depth of vegetable oil in a deep frying pan. Heat the oil on medium high heat and fry the potatoes until golden brown. Cooking time depends on how big you cut your cubes. I cut tiny cubes, therefore a tiny cooking time.

Remove the potatoes either on paper towels or in a metal strainer (see picture above).

Pour the oil out and place the frying pan back on medium heat. Fry the Jamon until crunchy. If you can’t find Spanish Jamon you can use thick cut pancetta or bacon, diced. Do not tell a Spanish person you substituted either one for Jamon, you will get told off. The Jamon crisps up very fast so do not walk away.

Remove the Jamon and set aside. In the oil left over from the Jamon, place onions and sweat them for a few minutes on medium heat.

Turn up the heat up to high and drop in the mushrooms. Stir fry the mushrooms with the onions for about 2 minutes. The mushrooms should brown a little on the edges. Remove and set aside.

Place the frying pan on medium heat. Add one tablespoon of vegetable oil. Fry the peppers for a couple of minutes until they soften slightly.

Put the potatoes, mushroom onion mixture, and Jamon back into the frying pan with the peppers. Stir everything around, and remove from heat.

This is how I actually ate it after the photoshoot.

Wipe down the frying pan with a paper towel, and place back on medium high heat. Put a few teaspoons of vegetable oil, and fry your eggs. I like my eggs sunny side up. You cook your eggs the way you eat them. There is an expression in Arabic that my mom would always tell me in the kitchen “Dress according to other people’s tastes, eat according to your own.” I used quail eggs, because I had quail eggs, and mostly because I thought they would be more photogenic.

Plate the hash and top with the fried egg and sprinkle with the chives.

 

# Hash for Breakfast, Lunch, Or Dinner
 
See what I did with the name of the dish? Smart huh! Your meal will be trending.
Author:
Recipe type: Potato based
Ingredients
  • ¼ cup Spanish Jamon diced
  • 2  potatoes diced
  • 2 tablespoons corn starch
  • ¼ cup of each red, green, and yellow peppers (diced)
  • ¼ cup white onions (diced)
  • 1 cup mixed mushrooms (what ever you have)
  • Chives for decoration
  • Vegetable oil for frying
Instructions
  1. Dice and soak the potatoes in cold water for 15 minutes. Drain and dry with paper towels. Sprinkle the corn starch over the potatoes and mix by hand. Fine you can do it with a spoon, but it is more personal if you use your hands.
  2. Place about 1 inch depth of vegetable oil in a deep frying pan. Heat the oil on medium high heat and fry the potatoes until golden brown. Cooking time depends on how big you cut your cubes. I cut tiny cubes, therefore a tiny cooking time.
  3. Remove the potatoes either on paper towels or in a metal strainer (see picture above).
  4. Pour the oil out and place the frying pan back on medium heat. Fry the Jamon until crunchy. If you can't find Spanish Jamon you can use thick cut pancetta or bacon, diced. Do not tell a Spanish person you substituted either one for Jamon, you will get told off. The Jamon crisps up very fast so do not walk away.
  5. Remove the Jamon and set aside. In the oil left over from the Jamon, place onions and sweat them for a few minutes on medium heat.
  6. Turn up the heat up to high and drop in the mushrooms. Stir fry the mushrooms with the onions for about 2 minutes. The mushrooms should brown a little on the edges. Remove and set aside.
  7. Place the frying pan on medium heat. Add one tablespoon of vegetable oil. Fry the peppers for a couple of minutes until they soften slightly.
  8. Put the potatoes, mushroom onion mixture, and Jamon back into the frying pan with the peppers. Stir everything around, and remove from heat.
  9. Wipe down the frying pan with a paper towel, and place back on medium high heat. Put a few teaspoons of vegetable oil, and fry your eggs. I like my eggs sunny side up. You cook your eggs the way you eat them. There is an expression in Arabic that my mom would always tell me in the kitchen "Dress according to other people's tastes, eat according to your own." I used quail eggs, because I had quail eggs, and mostly because I thought they would be more photogenic.
  10. Plate the hash and top with the fried egg and sprinkle with the chives.