Tennessee Country Ham and Hominy Hash
- 3 tablespoons butter
- 3 medium potatoes, peeled, diced, and blanched in hot water (about 1 pound)
- 1 medium yellow onion, coarsely chopped
- 1 small green bell pepper, cored, seeded, and diced
- 1 small celery rib, trimmed and diced
- 1 tablespoon minced fresh jalapeño pepper
- ¾ cup finely diced country ham
- 2 cups drained, cooked hominy or one One 15-ounce can whole hominy, drained
- Salt and black pepper, to taste
- 1 tablespoon finely snipped fresh chives
Instructions:
If country ham is unavailable in small amounts w here you live (it often is outside of the South), substitute domestic prosciutto or failing that, Italian prosciutto.
- Melt the butter in a large, heavy skillet over moderately high heat and when it froths, add the potatoes and fry for 8 to 10 minutes or until crisp and brown.
- Add the onion, bell pepper, celery, jalapeño, and ham and fry, stirring often, for about 5 minutes or until the vegetables are tender.
- Mix in the hominy, season to taste with salt and pepper, then heat about 5 minutes more. Sprinkle with the fresh chives and serve for breakfast or brunch.