Our traditional Easter feast was somewhat
lackluster this year, starting with the fact the two us were all alone again…
without family or friends. The three of them did a better job over at Leilah’s, [below is her video] but I couldn’t be bothered to roast a juicy ham let alone hunt down a country
ham for just two people. Covid be damned, I didn’t even make kalács. Part of me
is ashamed; there are so many people worse off than we are, but I couldn’t help
feeling... fed up with the whole pandemic and on top of that this totally
unpredictable weather. The constant wind makes it impossible to plan an out of
door visit. It is Monday now and the leftover ham got a bit of a reprieve by
way of an oven roasted sweet potato hash.
2 cups leftover precooked ham,
yam or sweet potato roughly equal in volume to the ham
3 Tbsp olive oil
1/2 onion
1/2 red pepper
salt to taste
olive oil for drizzling
2 green onions
- Preheat the oven to 400F.
- Line a large baking sheet with parchment paper.
- Cube the ham and add it to a large mixing bowl.
- Peel, slice and dice a yam and add it to the bowl.
- Finely chop the onion.
- Place 3 Tbsp oil in a non stick skillet over medium heat.
- Add the chopped onions and sauté until soft.
- Meanwhile dice the red pepper and add to bowl.
- Transfer the softened onions and oil to the mixing bowl.
- Sprinkle with salt and toss.
- Transfer the mixture to the prepared pan and spread it out evenly.
- Drizzle the top with more olive oil.
- Place the baking sheet in the preheated oven and bake for 40 minutes or until the potatoes are fork tender.
- Chop the green onions and sprinkle them on the top.
- Serve with Hungarian cucumber salad.
