What a crazy, busy weekend last weekend was! Easter, Marathon Monday, family in town, and 6 adults and one teething 10 month old all living in a 900+ sq. ft. condo over the course of 3 days. Oh, did I mention I was sick during some of that time?
We typically spend Easter weekend with family in Poughkeepsie but because my husband was running the Boston Marathon this year, we decided to host Easter in our small condo. Luckily, the weather could not have been better — beautiful, sunny, spring-like weather — and we were able to get out a lot of the time to do some sightseeing, check out the Marathon finish line and all of the goings-on around Boylston Street, pick up my husband’s bib and, of course, eat!
Easter was another gorgeous day. We had a wonderful brunch out at Masa in Boston, relaxed with the family on the roof-deck overlooking the city and then went back to really test out the space in the condo by having an Easter ham dinner. It actually couldn’t have gone better. While we did have to move the love-seat into the center of the living room in order to expand the dining room table, we all fit comfortably and had a delicious meal of honey ham, cheesy scalloped potatoes (thanks, Lynn!), sweet potato pie, Caesar salad, rolls and all kinds of delightful desserts. Probably not the best pre-marathon meal, but it was delicious, nonetheless!
Even though we had ham sandwiches the next day, and the day after that, I still had a ton of ham leftover. I hate being wasteful and wanted to find different ways to use it up.
My first experiment was adding it to my morning hash browns and that turned out to be a very good idea! It added a mildly sweet yet salty flavor that we really enjoyed. I usually serve my hash browns as a side to eggs, pancakes or french toast, but today I decided to try it as a main dish with a nice, runny, sunny side up egg right on top. You be the judge!
Hash browns and ham
4 large potatoes
6 oz cooked ham, diced
2 tablespoons of olive oil
2 tablespoons of butter
1 small onion
1/2 red bell pepper
1 teaspoon dried rosemary
1/8 teaspoon red pepper flakes
To save time, I usually cook my potatoes a day ahead by placing them in a 375 degree oven for about 45 minutes. When cool, dice and then store until ready to use. You could also dice and boil the potatoes in salted water just until fork tender.
Heat oil and one tablespoon of butter in skillet over medium heat. Add onion and ham and sauté until onions are brown. Add the remaining tablespoon of butter, the potatoes, red bell pepper, rosemary and pepper flakes and then salt and pepper to taste. To get the desired crispy texture on your potatoes, don’t stir them for a good for 5-7 minutes. Using a spatula, flip the potatoes and cook for another 5-7 minutes. Continue to do this until browned on all sides (feel free to add a little more butter or oil if the pan seems dry).
Enjoy, and check back tomorrow for more great Easter leftover ideas!
P.S. In case you are wondering how the marathon went, it was one of the most memorable days of our lives. The crowd was loud and filled with spirit, it was another gorgeous day, and I could not have been prouder of my husband for running in honor of little Martin Richard, the 8 year-old boy who was killed in last year’s bombings. He is a good man!