Hash. The warming odor of a good hash cooking in the morning has always been a fond memory. But over the years I've found I have to watch things like carbs. So here I have has two ways: the original ham hash and the diabetic friendly version. This serves three people.
- 4 oz small cubed ham
- 1 tbsp oil
- 3 large eggs
- 1 cup small diced, cooled boiled potatoes
- 1/2 cup small diced red bell pepper
- 1/4 cup chopped onion
- 2 oz swiss cheese to top
- Seasonings of choice
- Using medium heat:
- In a non-stick pan put your bell pepper and onion and saute until soft
- add in the potatoes and cook until browned
- Crack your eggs over the top and cover skillet with a lid, lowering the heat to medium-low
- Cook until the eggs are opaque on top but not totally cooked (yolk should look runny)
- Remove from heat and serve topped with some cheese
DIABETIC FRIENDLY VERSION
- 4 oz ham, cubed
- 1 cup small cubed radish
- 1 tbsp avocado oil
- 1/2 cup diced red bell pepper
- 3 large eggs
- 2 oz swiss cheese
To prepare the radishes:
- After cubing the radishes, place in a pot of water and cook over high heat until the water has been boiling for 4-5 minutes.
- Drain and rinse in cool water.
- Dry on paper or tee towels.
- In a non-stick pan, heat the oil on medium heat and saute the bell pepper until soft
- Add in the radish cubes and raise the temp to medium-high
- Cook until dark browned
- Add in the meat to heat and toss
- Top with the three eggs and cover with a lid
- Reduce heat to low and cook for 1-2 minutes or until white cooks over the yolk but yolk is still visible and runny
- Serve out on three plates and top with a little cheese.