Ham And Mushroom Hash

Recipe Ingredients

2 tablespoons	30ml	Olive oil
4 tablespoons	60ml	Unpeeled red potatoes - cut into 1" chunks (medium)
3		Garlic cloves - minced
3/4 lb	340g / 11oz	Mushrooms - quartered
1 1/2 cups	355ml	Cubed ham
1 tablespoon	15ml	Chopped fresh thyme
		(or 1 tspn dried thyme)
1 3/4 cups	414ml	Chicken broth, preferably reduced-sodium
1 1/2 teaspoons	7.5ml	Cornstarch
2 tablespoons	30ml	Chopped fresh parsley
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

In a large skillet, warm the oil over medium-high heat. Add the potatoes and saute until lightly browned, about 5 minutes. Add the garlic and mushrooms and saute until the mushrooms are softened, about 3 minutes. Stir in the ham and thyme.

Add the chicken broth and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer until the potatoes are cooked through, about 15 minutes.

In a small cup, blend the cornstarch and 1 tablespoon water. Add the cornstarch mixture to the skillet, stir well, and bring to a boil. Boil for 1 minute, until the sauce has thickened slightly. Stir in the parsley, salt, and pepper, and serve.

This recipe yields 4 servings.

Source:
WEEKDAYS ARE QUICK MEALS by Time-Life Books (c) 1996 - Time-Life Books, Alexandria, VA - 128 pages - $9.95 - As reprinted in the Sep/Oct, 1997 issue of Cookbook Digest

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