Chef Tobias Grignon of Mamie Taylor’s shares his recipe for ham hock hash. A versatile and easy recipe for the home cook, Grignon’s ham hock hash is a welcome wake-up. Change out the Southern smoked ham hock for sausage or even last night’s leftover roast for an easy Sunday brunch.
Serves four
Ingredients
3 tbsp canola oil or clarified butter
2 lb baby yellow or fingerling potatoes
1 lb Brussels sprouts
¾-1 lb Pulled, braised ham hock meat (substitute your favourite sausage, cooked, or even last night’s leftover roast)
4 tbsp grainy mustard
6 sprigs fresh oregano
½ bunch of parsley, chopped
8 eggs (cooked any style)
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Method
-Boil the potatoes in water until cooked trough but not overly soft. Drain and let cool to room temperature. Peel. (This can easily be done the night before and the peeled potatoes stored in the fridge in an airtight container.)
-Cut the potatoes into roughly half-inch pieces and set aside.
-Remove the core from the Brussels sprouts and pull each leaf apart and set them all aside in a bowl. (This can also be done the night before and stored in the fridge wrapped in a damp dish towel.)
-Brown the potatoes in vegetable oil in a large, non-stick pan over medium-high heat for about 10 minutes, moving them frequently.
-Add the ham hock and toss for about a minute until warmed.
-Add the Brussels sprouts, the herbs and the mustard and cook for another two minutes. Season with salt and pepper.
-Divide the hash between four plates or bowls and top each one with two eggs cooked any style that you please (we tend to serve them sunny side up).
More Global BC recipes are available here
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