Leftover Ham And Bacon Hash

Name: Leftover Ham And Bacon Hash
Ingredients: 1 tablespoon Dijon mustard; 2 tablespoons olive oil; 3/4 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 2 pounds yellow potatoes, diced; 8 ounces button mushrooms, quartered; 1 1/2 cups cubed ham (Smithfield(R) Anytime Favorites Cubed Ham or Smithfield(R) Hickory Smoked Spiral Sliced Ham, cubed); 4 slices Smithfield(R) Hometown Original Bacon; 2/3 cup jarred roasted red peppers, drained and roughly chopped; 3/4 cup fresh mozzarella cheese, cubed; 4 eggs, fried, poached, or to preference (optional); 1/3 cup thinly sliced fresh basil leaves

12 ingredients

3 steps

Ingredients

1 tablespoon Dijon mustard
2 tablespoons olive oil
3/4 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 pounds yellow potatoes, diced
8 ounces button mushrooms, quartered
1 1/2 cups cubed ham (Smithfield(R) Anytime Favorites Cubed Ham or Smithfield(R) Hickory Smoked Spiral Sliced Ham, cubed)
4 slices Smithfield(R) Hometown Original Bacon
2/3 cup jarred roasted red peppers, drained and roughly chopped
3/4 cup fresh mozzarella cheese, cubed
4 eggs, fried, poached, or to preference (optional)
1/3 cup thinly sliced fresh basil leaves

Directions

1

Preheat oven to 425F. In large bowl, whisk together mustard, oil, salt and pepper until combined. Add potatoes and mushrooms and toss to coat.
2

Spread potato mixture evenly onto 2 lightly oiled or nonstick rimmed baking pans and roast in oven for 35-40 minutes or until potatoes and mushrooms have started to brown, stirring halfway through cooking. Add any leftover bacon or ham to the mixture and stir.
3

Add in roasted peppers to oven-safe serving casserole (if desired) and top with cheese. Bake for additional 10-15 minutes or until cheese has softened and begun to melt. Top hash with eggs cooked to your preference and sliced basil.