Ham Hock Hash and Poached Eggs
Smoked pork hocks (ham hocks) give this hash a wonderful rich flavour. However, if time is of the essence, try the smoked turkey variation. Since pork hocks vary so much in size, you may need more than one.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 335 |
| pro | 28 g |
| total fat | 14 g |
| sat. fat | 4 g |
| carb | 23 g |
| fibre | 2 g |
| chol | 231 mg |
| sodium | 191 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 15% |
| vit A | 10% |
| vit C | 17% |
| folate | 20% |
-
2 lb (1 kg) smoked ham hock
1 each onion and carrot, quartered
3 each sprigs fresh parsley and thyme
4 whole cloves
2 each bay leaves and cloves garlic
1/2 tsp (2 mL) peppercorns
Hash:
2 lb (1 kg) russet or Yukon Gold potatoes (6 to 8)
2 tbsp (25 mL) vegetable oil
2 onions, diced
2 cups (500 mL) cremini mushrooms, sliced (8 oz/250 g)
3 cloves garlic, minced
1 tsp (5 mL) minced fresh thyme (or 1/2 tsp/2 mL dried)
1/4 tsp (1 mL) each salt and pepper
3/4 tsp (4 mL) smoked paprika or paprika
2 tbsp (25 mL) white wine vinegar
1/4 cup (50 mL) chopped fresh parsley
8 poached eggs (see Perfect Poached Eggs)
Preparation:
In large stockpot, combine ham hock, onion, carrot, parsley, thyme, cloves, bay leaves, garlic, peppercorns and enough cold water to cover; bring to boil. Reduce heat to low; cover and simmer for 2 hours, skimming off foam as necessary.
Transfer hock to bowl; let cool enough to handle. Remove skin and julienne; discard fat and bone. Using fork or fingers, shred ham and combine with skin.
Strain ham stock through sieve into large saucepan. Using large spoon, remove fat. Set aside œ cup (50 mL) of the stock; return remaining stock to boil.
Hash: Meanwhile, peel potatoes; cut into 1/2-inch (1 cm) cubes to make about 5 cups (1.25 L). Cook in boiling stock (or water) over medium-high heat for 5 to 7 minutes or just until tender. Drain and transfer to bowl; let cool. (Make-ahead: Refrigerate ham and potatoes in separate airtight containers for up to 24 hours.)
In large ovenproof skillet, heat oil over medium heat; cook onions, stirring occasionally, for 5 minutes or until softened.
Add mushrooms, garlic, thyme, salt and pepper; cook, stirring, for 8 minutes or until mushrooms are browned. Stir in paprika. Add vinegar and reserved stock, scraping up any browned bits; simmer until no liquid remains.
Add potatoes, ham and parsley; heat through, about 6 minutes. Serve with eggs.
Transfer hock to bowl; let cool enough to handle. Remove skin and julienne; discard fat and bone. Using fork or fingers, shred ham and combine with skin.
Strain ham stock through sieve into large saucepan. Using large spoon, remove fat. Set aside œ cup (50 mL) of the stock; return remaining stock to boil.
Hash: Meanwhile, peel potatoes; cut into 1/2-inch (1 cm) cubes to make about 5 cups (1.25 L). Cook in boiling stock (or water) over medium-high heat for 5 to 7 minutes or just until tender. Drain and transfer to bowl; let cool. (Make-ahead: Refrigerate ham and potatoes in separate airtight containers for up to 24 hours.)
In large ovenproof skillet, heat oil over medium heat; cook onions, stirring occasionally, for 5 minutes or until softened.
Add mushrooms, garlic, thyme, salt and pepper; cook, stirring, for 8 minutes or until mushrooms are browned. Stir in paprika. Add vinegar and reserved stock, scraping up any browned bits; simmer until no liquid remains.
Add potatoes, ham and parsley; heat through, about 6 minutes. Serve with eggs.
Additional Information
- Variation
Smoked Turkey Hash: Smoked turkey meat is ready to use (do not boil).
Omit ham hock. With fingers or knife, shred about 2 lb (1 kg) bone-in smoked turkey thigh or drumstick to make about 3-1/2 cups (875 mL). Add to hash mixture along with potatoes.
Source
Canadian Living Magazine: April 2008
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