Ham Hash with Eggs in Mustard Cream Sauce Monday, April 9, 2007


3 TBSP butter
3 TBSP oil
2 cups Southern style frozen hash browns
1/2 lb ham, chopped
1 TBSP finely minced onion
1 TBSP flour
1 cup milk
1 TBSP Dijon mustard
4 hard cooked eggs, peeled and cut up


In large skillet, heat butter and oil until butter is melted. Add potatoes, ham and onion. Cook over medium heat, stirring and turning mixture over until crispy brown. Stir in flour to make a roux. Add milk and stir over low heat until mixture begins to thicken. Stir in mustard. Continue cooking until thick. Add chopped eggs to sauce, and stir to just mix.
Serve at once with toast or biscuits.


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