Ham Hock Hash and Poached Eggs Ham Hock Hash and Poached Eggs

Ham Hock Hash and Poached Eggs with Sauteed Garlic Greens and Cheddar Chive Biscuits Image by: Ham Hock Hash and Poached Eggs with Sauteed Garlic Greens and Cheddar Chive Biscuits Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2008


  • 2 lb (1 kg) ham hocks
  • 1 onion quartered
  • 1 carrots quartered
  • 3 sprigs fresh parsley
  • 3 sprigs thyme
  • 4 whole cloves
  • 2 bay leaves
  • 2 cloves garlic
  • 1/2 teaspoon peppercorns
  • 2 lbs russet or Yukon Gold potatoes (6 to 8)
  • 2 tablespoons vegetable oil
  • 2 onions diced
  • 2 cups cremini mushrooms slices (8 oz/250 g)
  • 3 cloves garlic minced
  • 1 teaspoon minced fresh thyme (or 1/2 tsp/ 2 mL dried)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 teaspoons smoked paprika or paprika
  • 2 tablespoons white wine vinegar
  • 1/4 cup chopped fresh parsley
  • 8 eggs (see Perfect Poached Eggs)
  • Perfect Poached Eggs


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.
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Ham Hock Hash and Poached Eggs