Karoline Boehm Goodnick for The Boston Globe

Serves 4

New Englanders who love red flannel hash made with leftover corned beef will also like this hash, based on ham and golden potatoes. Use a large, heavy skillet (cast iron works well) and flatten the hash so it browns well. The reward will be potatoes with delicious, crispy edges. Top with a fried or poached egg and serve with hot sauce, if you like

4 Yukon Gold or Yellow Finn potatoes, unpeeled and cut in ½-inch dice
4 tablespoons vegetable oil
½ onion, coarsely chopped
1 yellow bell pepper, coarsely chopped
Salt and black pepper, to taste
3 slices cooked ham, cut in ½-inch dice
4 eggs, fried over easy or poached
2 tablespoons chopped fresh parsley

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1. Set the oven at 400 degrees. Have on hand a rimmed baking sheet.

2. In a bowl, combine the potatoes and 2 tablespoons of the oil. Toss well to coat the potatoes all over. Spread them on the sheet and roast, turning often, for 10 minutes.

3. In a heavy 12-inch skillet over medium heat, heat the remaining 2 tablespoons oil. Add the onion, bell pepper, salt, and black pepper. Cook, stirring often, for 8 minutes.

4. Add the potatoes and ham. Spread the mixture into one layer, pressing it with the back of a wide metal spatula. Cook without disturbing for 10 minutes. Use the spatula to turn the hash (you won’t be able to turn it in one piece) and continue cooking for 10 minutes more or until the underside is golden and crisp.

5. Divide the hash among 4 plates. Top each serving with an egg. Sprinkle with parsley.
Allison Boomer