Ham Hock Hash and Poached Eggs

By The Canadian Living Test Kitchen

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This recipe makes 8 servings

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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.

Ingredients

2 lb (1 kg) smoked ham hocks 2 2lb (1 kg) lb (1 kg)smoked ham hockham hocks
1 onion , quartered1 1oniononions, quartered
1 carrot , quartered1 1carrotcarrots, quartered
3 sprigs fresh parsley 3 3sprigs fresh sprigs freshparsley
3 sprigs fresh thyme 3 3sprigs sprigsfresh thyme
4 whole cloves 4 4whole wholeclovecloves
2 bay leaves 2 2bay leafbay leaves
2 cloves garlic 2 2cloves garlic
1/2 tsp peppercorns 1/2 1/2tsp tsppeppercorns
Hash:
2 2pounds poundsrusset or Yukon Gold potatoYukon Gold potatoes, (6 to 8)
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
2 onions , diced2 2oniononions, diced
2 2cups cupscremini mushroommushrooms, slices (8 oz/250 g)
3 cloves garlic , minced3 3cloves garlic, minced
1 1tsp tspminced fresh thyme, (or 1/2 tsp/ 2 mL dried)
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
3/4 tsp smoked paprika or paprika 3/4 3/4tsp tspsmoked paprika or paprika
2 tbsp white wine vinegar 2 2tbsp tbspwhite wine vinegar
1/4 cup chopped fresh parsley 1/4 1/4cup cupchopped fresh parsley
8 8poached eggeggs, (see Perfect Poached Eggs)
Perfect Poached Eggs 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 Perfect Poached 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