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 and sodium. Here we have the original and the slimified versions.
- 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 nonstick pan, add your bell pepper and onion and sauté until soft.
- Add the potatoes and cook until browned.
- Crack your eggs over the top and cover the 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 the 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
- 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 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.
NOTE: You don't need to use ham! You could use leftover roast beef or even leftover corned beef.