And so we’re thrilled to have Charlyne’s fabulous, one-sheet hash. It’s so easy you’ll be making it in your sleep! Toss the ingredients and let them roast in the oven until tender and brown. Poppy seeds add a delightful crunch. And a stellar ham steak turns hash into a respectable dinner. Cook, relax and enjoy!
What you’ll need:
8 oz red fingerling potatoes 9 oz ham steak 1 small red onion 1 ½ teaspoon poppy seeds ½ teaspoon coriander seeds 10-12 oz savoy cabbage 3 tablespoons apple cider vinegar olive oil coarse salt freshly ground black pepper 2 large eggs
Rimmed baking sheet
- Prepare vegetables
Preheat oven to 425°F. Halve potatoes. Cut ham into ¾-inch pieces. Cut onion into thick slices. Crush coriander seeds in a mortar or finely chop with a knife.
- Combine vegetables
On a large baking sheet, toss potatoes, ham, onion, 1 teaspoon poppy seeds and crushed coriander seeds with 2 tablespoons olive oil. Season with salt and pepper. Roast, without tossing, until potatoes are almost tender, 18–20 minutes.
- Prepare cabbage
Meanwhile, thinly slice cabbage and toss with 2 tablespoons olive oil in a bowl. Season with salt and pepper.
- Roast cabbage
Spread on top of roasting vegetables and continue to roast until potatoes and cabbage are caramelized, 12–15 minutes.
- Add vinegar
Scrape ham and vegetables into a bowl and toss with apple cider vinegar.
- Fry eggs
Heat 1½ tablespoons oil in a skillet over medium-high. Crack eggs one at a time and add to skillet. Fry until edges are golden and whites are cooked but yolks are soft, about 3 minutes. Season with salt and remaining ½ teaspoon poppy seeds. Serve over hash. Enjoy!