- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 pounds yellow potatoes, diced
- 8 ounces button mushrooms, quartered
- 1 1/2 cups cubed ham (Smithfield® Anytime Favorites Cubed Ham or Smithfield® Hickory Smoked Spiral Sliced Ham, cubed)
- 4 slices Smithfield® Hometown Original Bacon
- 2/3 cup jarred roasted red peppers, drained and roughly chopped
- 3/4 cup fresh mozzarella cheese, cubed
- 4 eggs, fried, poached, or to preference (optional)
- 1/3 cup thinly sliced fresh basil leaves
- Preheat oven to 425F. In large bowl, whisk together mustard, oil, salt and pepper until combined. Add potatoes and mushrooms and toss to coat.
- 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.
- Add in roasted peppers to oven-safe serving casserole (if desired) and top with cheese. Bake for additional 10-15 minutes or until cheese has softened and begun to melt. Top hash with eggs cooked to your preference and sliced basil.
05/19/2018
recipepes.com
Leftover Ham and Bacon Hash, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
