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Ham and Eggs Hash with Creamy Dijon Sauce is a fabulous “company” breakfast on a cold Winter morning!

ham and eggs hash with creamy dijon sauce

HAM and EGGS HASH WITH CREAMY DIJON SAUCE

As if a Ham and Eggs Hash that’s chock-full of crispy potatoes and blanketed in a creamy Dijon sauce wasn’t enough.  This fabulous dish has gilded the lily with hard-cooked egg wedges & Caramelized Pearl Onions too.  Simply divine!

It’s the perfect way to serve a table full of guests around the holidays, or for an Any-Sunday morning brunch.  Especially because most of the components can be made ahead of time, like the caramelized pearl onions and Creamy Dijon Sauce.   

 

HAM AND EGGS HASH

ingredients for ham and eggs hash

Yes, there a number of components to this dish, but that doesn’t make it complicated!  

And to tell you the truth, because I make this dish with several “prepared” ingredients, it’s a relatively easy preparation.  Using a ham steak and a package of diced and cooked potatoes give you a really nice head-start!

All these tasks can be accomplished up to 48 hours before you plan to serve your Ham and Eggs Hash with Creamy Dijon Sauce:

  • Cube and bag ham steak
  • Make creamy dijon sauce
  • Prepare caramelized pearl onions
  • Chop onions for hash
  • Hard cook eggs (just one day before please!)

 

In other words, the entire dish’s components can be made ahead for quick assembly and cooking in the morning. So who’s the happy hostess now?  You, as you sit down with your guests to enjoy a fabulous morning repast together!

 

ham and eggs hash with creamy dijon sauce

CREAMY DIJON SAUCE & CARAMELIZED PEARL ONIONS

Talk about gilding the lily!  When you add these two components to a plain ham and eggs hash, they take it to the next level of YUM!

The Creamy Dijon Sauce is just a plain white sauce that’s got a hefty shot of Dijon mustard in it.  There’s no mystery there!

As for the Caramelized Pearl Onions, it’s just a matter of time… It takes some time to bring the onions to a lovely brown and caramelized color.  But, these have a little extra something too.  They’re finished with a little bit of brown sugar that coats and glazes them.  

The savory-sweet combination of the onions is a perfect foil to the Ham and Eggs Hash.

 

ham and eggs hash with creamy dijon sauce

IT DOESN’T HAVE TO BE  JUST FOR COMPANY, EITHER!

As you can see in the picture above, you don’t have to feed a crowd to enjoy this dish!  It’s just as simple to make individual plates, composed something like you see here.

Personally, I wish I could dive into a plate of Ham and Eggs Hash with Creamy Dijon Sauce right now!  It’s been in my recipe box for years now, and is a must whenever my brother-in-law is visiting from Florida!

I hope you, your family and guest will enjoy this fabulous and tasty breakfast recipe!

THE RECIPE CARD FOR HAM AND EGGS HASH WITH CREAMY DIJON SAUCE IS AT THE BOTTOM OF THIS POST.

 

WANT  SOME MORE “PERFECT FOR COMPANY” BREAKFAST RECIPES?

christmas holiday breakfast combination

Apple Sage Sausage Patties with Caramelized Onion Cream Sauce

Orange Date Scones with Whipped Orange Fleur de Sel Butter

 

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ham and eggs hash with creamy dijon sauce

Ham & Eggs Hash with Creamy Dijon Sauce

Yield: 6 Servings
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour

As if ham hash that's chock-full of crispy potatoes and blanketed in a creamy Dijon sauce wasn't enough of a breakfast treat! This fabulous dish is garnished with hard-cooked egg wedges & Caramelized Pearl Onions too!

Ingredients

  • CARAMELIZED PEARL ONIONS
  • 1 Tbsp. unsalted butter
  • 1 Tbsp. canola oil
  • 14 oz. pkg. frozen pearl onions, thawed, drained & dried
  • 1/4 tsp. each kosher salt and freshly ground black pepper
  • 1 Tbsp. light brown sugar
  • 1/2 tsp. dried thyme
  • HAM AND EGGS HASH
  • 5 large hard-cooked eggs, cut in quarters
  • 2 Tbsp. unsalted butter
  • 3 Tbsp. canola oil
  • 20 oz. pkg. diced Simply Potatoes, thawed, drained
  • 1 medium onion, diced
  • 1/4 tsp. each, kosher salt & freshly ground black pepper
  • 12 oz. ham steak, diced
  • DIJON CREAM SAUCE
  • 1 1/2 Tbsp. flour
  • 1 1/2 Tbsp. unsalted butter
  • 1/4 tsp. each kosher salt & freshy ground pepper
  • 1 1/2 cups milk
  • 2 Tbsp. Dijon mustard
  • 1/2 tsp. dried thyme
  • Fresh chives, diced for garnishing

Instructions

CARAMELIZED PEARL ONIONS

  1. In a large non-stick skillet, melt butter and oil over medium heat. Add prepared onions, salt and pepper, tossing them in butter/oil mixture and spreading into a single layer.
  2. Cook onions, stirring occasionally until they begin to lightly brown. Turn heat to medium-high, and cook for 3-4 more minutes, stirring occasionally, or until onions are deeply brown, but not scorched.
  3. Return the heat to medium, add brown sugar and thyme. Continue to cook, stirring constantly, until onions are completely caramelized. Remove from heat, cover and keep warm until ready to assemble dish.


HAM & EGGS HASH

  1. In a large skillet, melt butter and oil over medium-high heat. Add potatoes, onions, salt and pepper to pan, spreading out into a single layer. Cook for 7 minutes, stirring occasionally.
  2. Reduced heat to medium, and add ham. Stir well to combine and spread evenly in pan, pressing down with spatula.
  3. Cook over medium heat, turning mixture over with spatula occasionally, until hash is crispy brown. (while cooking, make the Creamy Dijon Sauce)


CREAMY DIJON SAUCE

  1. In a medium saucepan, melt butter over medium-low heat. Whisk in flour, salt and pepper to make a roux.
  2. Cook mixture, stirring continuously for 1 full minute. Add milk and whisk until well blended. Cook, stirring occasionally until mixture begins to thicken. Whisk in mustard and thyme, and continue to cook, stirring, until sauce is thickened. Turn off heat, cover and keep warm until ready to assemble dish.

ASSEMBLY

  1. Arrange ham hash on platter. Place hard-cooked egg quarters around egdes of platter. Pour sauce down center of hash, sprinkle with fresh chives. Place small piles of caramelized onions between egg quarters.

Notes

MAKE- AHEAD DIRECTIONS: The sauce, hard-cooked eggs and caramelized pearl onions can all be made the day before serving your hash.

  • Bring hard-cooked eggs to room temperature while cooking hash
  • Gently reheat cream sauce over low heat, thinning with a tiny bit of milk if necessary.
  • Pearl onions can be reheated gently in a small non-stick skillet before assembling platter.

Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 586Total Fat 33gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 19gCarbohydrates 41gFiber 4gSugar 8gProtein 32g

Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. Please note that the recipe above is published using a recipe card plugin, with preexisting software which can auto-calculate metric measurements, as well as change the number of servings. Metric conversions and changes to the number of servings (resulting in different ingredient amounts) will only appear in the ingredient list, and are not changed within the step-by-step directions of the recipe.

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