Ingredients1 h servings 555 cals
- Preheat oven to 425F. In large bowl, whisk together mustard, oil, salt and pepper until combined. Add potatoes and mushrooms and toss to coat.
- Spread potato mixture evenly onto 2 lightly oiled or nonstick rimmed baking pans and roast in oven for 35-40 minutes or until potatoes and mushrooms have started to brown, stirring halfway through cooking. Add any leftover bacon or ham to the mixture and stir.
- Add in roasted peppers to oven-safe serving casserole (if desired) and top with cheese. Bake for additional 10-15 minutes or until cheese has softened and begun to melt. Top hash with eggs cooked to your preference and sliced basil.
- Cook's Note:
- You can also use leftover Smithfield® Hickory Smoked Spiral Sliced Ham (cubed) instead of the Smithfield® Anytime Favorites Cubed Ham."
Per Serving: 555 calories; 24.4 g fat; 49.7 g carbohydrates; 35.2 g protein; 237 mg cholesterol; 2023 mg sodium. Full nutrition
ReviewsRead all reviews 4
we all liked this, though it was a bit of work. Great with dippy eggs on top
A nice change up for breakfast. Easy and delicious. Always a good recipe to use up the left over holiday ham.
This quickly became a family favorite! Delicious and savory, don't forget the egg!