Ham and Mushroom Hash (serves 4)
4 tablespoons butter
4 medium unpeeled red potatoes, cut into 1-inch cubes
3 garlic cloves, minced
? pound mushrooms, quartered
1 ? cups ham, cubed
1 tablespoon fresh thyme, chopped
1 ? cups beef broth
1 ? teaspoons cornstarch
2 tablespoons fresh parsley, chopped
1 teaspoon salt
? teaspoon black pepper
1. Warm butter in skillet over medium-high heat. Add
potatoes and sauté until browned, about 5 minutes.
Add garlic and mushrooms and sauté until mushrooms
are softened, about 3 minutes. Stir in ham and thyme.
2. Add beef broth and bring to boil. Reduce heat to
medium-low, cover, and simmer until potatoes are
cooked through, about 15 minutes.
3. In a small bowl, blend cornstarch and 1 tablespoon
water. Add mixture to skillet, stir, and bring to boil for
1 minute. Stir in parsley, salt, and pepper, and serve.
those are the ingriedents; make it for a vegetarian and overall healthier
such as substituting the butter and ham... etc
4 tablespoons butter
4 medium unpeeled red potatoes, cut into 1-inch cubes
3 garlic cloves, minced
? pound mushrooms, quartered
1 ? cups ham, cubed
1 tablespoon fresh thyme, chopped
1 ? cups beef broth
1 ? teaspoons cornstarch
2 tablespoons fresh parsley, chopped
1 teaspoon salt
? teaspoon black pepper
1. Warm butter in skillet over medium-high heat. Add
potatoes and sauté until browned, about 5 minutes.
Add garlic and mushrooms and sauté until mushrooms
are softened, about 3 minutes. Stir in ham and thyme.
2. Add beef broth and bring to boil. Reduce heat to
medium-low, cover, and simmer until potatoes are
cooked through, about 15 minutes.
3. In a small bowl, blend cornstarch and 1 tablespoon
water. Add mixture to skillet, stir, and bring to boil for
1 minute. Stir in parsley, salt, and pepper, and serve.
those are the ingriedents; make it for a vegetarian and overall healthier
such as substituting the butter and ham... etc