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

Equipment:

Rimmed baking sheet

Recipe Steps:

  1. 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.

  1. 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.

  1. Prepare cabbage

Meanwhile, thinly slice cabbage and toss with 2 tablespoons olive oil in a bowl. Season with salt and pepper.

  1. Roast cabbage

Spread on top of roasting vegetables and continue to roast until potatoes and cabbage are caramelized, 12–15 minutes.

  1. Add vinegar

Scrape ham and vegetables into a bowl and toss with apple cider vinegar.

  1. 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!