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Ham Hock Hash and Poached Eggs

By The Canadian Living Test Kitchen

Tested till perfect

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Ham Hock Hash and Poached Eggs

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
  • 1 onion, quartered
  • 1 carrot, quartered
  • 3 sprigs fresh parsley
  • 3 sprigs fresh thyme
  • 4 whole cloves
  • 2 bay leaves
  • 2 cloves garlic
  • 1/2 tsp peppercorns
  • Hash:
  • 2 pounds russet or Yukon Gold potatoes, (6 to 8)
  • 2 tbsp vegetable oil
  • 2 onions, diced
  • 2 cups cremini mushrooms, slices (8 oz/250 g)
  • 3 cloves garlic, minced
  • 1 tsp minced fresh thyme, (or 1/2 tsp/ 2 mL dried)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 3/4 tsp smoked paprika or paprika
  • 2 tbsp white wine vinegar
  • 1/4 cup chopped fresh parsley
  • 8 poached eggs, (see 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

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