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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
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≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Ham Hash and Eggs

Source: Chef Barrae

Make breakfast one of your most important meals with this version of ham hash and eggs made with red bell peppers, turnips, and fresh thyme.

Rating:
Prep Time:	10 minutes
Cook Time:	15 minutes
Difficulty:	Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	222.8

Total Carbs	5.0 g

Dietary Fiber	1.4 g

Sugars	2.2 g

Total Fat	12.9 g

Saturated Fat	4.8 g

Unsaturated Fat	1.3 g

Potassium	337.0 mg

Protein	20.9 g

Sodium	189.7 mg

Dietary Exchanges 12.9 Fat, 0.8 Vegetables, 1.7 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tbsp chopped parsley 1.0
1 pinch salt and pepper 4.0
4 each Eggs, poached, large 1.0
1 tsp Vinegar, distilled, white 1.0
1 tbsp unsalted butter 1.0
1 tsp olive oil 0.5
0 1/2 cup fresh chopped onion 0.5
0 1/2 cup chopped red bell peppers 1.0
1 cup Greens, turnip, chopped, fresh 1.0
1 each medium garlic cloves 1.3333
1.3333 cup roasted lean ham, diced 1.0
1 tsp fresh thyme 1.0
1 tsp paprika

Directions

Melt the butter with the olive oil in a large saute pan over medium-high heat. Add the onion, red bell pepper, and turnip. Saute for about 3 to 5 minutes, stirring occasionally.
Reduce heat and add the garlic, ham, thyme, and paprika. Season with salt and pepper, if desired, but remember the ham is salty. Stir to blend.
Cook slowly over low heat in a flat layer and stir after about 5 minutes. Repeat this process of stirring and then flattening layer to cook until hash is crispy and carmelized. Add the parsley at the last minute.
To prepare poached eggs, fill a large saute pan about halfway with water. Add the vinegar to the water. This keeps the egg white from spreading. Bring to a simmer and reduce heat to very low.
Break eggs, one at a time, into a small bowl and gently slide into the barely simmering water. Cook until desired doneness of eggs.
Carefully remove with a slotted spoon and dry on a clean kitchen towel. Serve over Ham Hash.