Serve this zesty Cajun-flavored hash with a big salad (like a romaine mix with herb croutons) and a New Orleans-inspired dessert such as broiled bananas with butter pecan ice cream.
Recipe information
Yield
Makes 2 servings
Ingredients
3 tablespoons (or more) olive oil
2 cups chopped green onions
1 1/2 cups diced ham
1 cup chopped bell pepper
3 cups southern-style frozen hash brown potatoes from 32-ounce bag
1 1/2 tablespoons chopped fresh thyme or 2 teaspoons dried
3/4 teaspoon Cajun or Creole seasoning
Preparation
Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add 1 1/2 cups green onions, ham, and bell pepper. Sauté until vegetables begin to soften, about 3 minutes. Add potatoes, thyme, and Cajun seasoning; stir to combine. Reduce heat to medium. Cover and cook 8 minutes. Uncover and continue cooking until potatoes are tender and crusty, occasionally scraping up browned bits, adding more oil by tablespoonfuls if potatoes are sticking, about 7 minutes longer. Mix in remaining 1/2 cup green onions. Season with salt and pepper.
